This southern-style keto cornbread dressing is a comforting, classic side dish. It's deliciously moist, perfectly seasoned, and tastes just like the original!
If you've made those recipes before, you know that they taste just like their traditional counterparts - making this dressing/stuffing taste just like the original too!
No one will ever know the difference between the original version and the gluten-free low-carb version 😀
It's deliciously moist and perfectly seasoned with sage, thyme, onion, and celery.
And since this is southern-style, we'll be crumbling the cornbread and bread giving it a smoother texture. Just like my granny used to make!
Watch the YouTube Video!
See how easy this recipe is to make on my YouTube channel and let me know what you think!
See the full video here: Cornbread Dressing Video
Frequently asked questions
Yes! While this is the way we prefer our stuffing, add-ins such as pecans, dried cranberries, and sausage (just be sure it's cooked!), are totally acceptable.
While I haven't tested it, I'd imagine it would work great! If you're looking for a low-carb biscuit recipe, I have one in my Low-Carb Breads Cookbook!
Technically, stuffing in made inside of something else (such as a turkey!), and dressing is baked in a baking dish. But many people use them interchangeably.
I personally like the taste of the dressing with the sandwich bread. Also, using at least some sandwich bread will help hold the dressing together better. However, if you prefer to use only cornbread, it will work fine! You may just need to slightly reduce the chicken broth.
It should be moist, not wet! If there's a puddle of broth at the bottom of the bowl, you should add more bread or cornbread to soak it up. However, if it seems dry or crumbly, you should add more broth until it clumps together.
Preheat the oven to 300 degrees. Then cube the cornbread and bread and place on a large baking sheet.
Bake for 20 to 30 minutes, or until the cornbread is lightly browned and starting to dry out.
Set aside and increase the oven temperature to 350 degrees.
In a medium-sized skillet, melt some butter. For dairy-free, feel free to use non-dairy butter or oil.
Then, saute an onion and celery until tender.
Once tender, transfer the veggies to a large bowl.
Crumble the cornbread and sandwich bread into the bowl, along with the spices. This includes salt, pepper, parsley, sage, garlic, and thyme. Stir to combine.
Then, stir in 3 large eggs and slowly add some chicken stock or broth.
Pour into a greased baking dish and cover with foil. Bake for 30 minutes. Then, remove the foil and bake another 10 - 15 minutes, or until the top is golden and stuffing is set.
Looking for more low-carb recipes?
If you've made this Low-Carb Cornbread Dressing or any other recipe on the blog, please let me know in the comments below!
Keto Cornbread Dressing
- 1 batch Keto Cornbread cubed (use no more than 2 Tbsp sweetener or omit altogether)
- ¼ Loaf Keto Sandwich Bread optional but recommended, helps the dressing hold together better
- ¼ cup Butter can use non-dairy, ghee, or oil of choice
- 1 medium Onion
- 3 ribs Celery chopped
- ¾ tsp. Sea Salt + more to taste
- ½ tsp. Ground Pepper
- ¼ cup Fresh Parsley chopped
- 1 tsp. Rubbed Sage
- 1 tsp. Ground Thyme
- ½ tsp. Garlic Powder
- 3 large Eggs
- 1 to 1 ½ cups Chicken Stock or as needed
- Preheat oven to 300 degrees and spread the cubed cornbread and sandwich bread onto a baking sheet.
- Toast the bread cubes 20 - 30 minutes, or until lightly browned and starting to dry out. Set aside and turn the oven up to 350 degrees.
- Melt the butter in a large skillet over medium heat. Saute onion and celery until soft. Set aside.
- Crumble the bread into a very large bowl. Add the onion/celery mixture, salt, pepper, parsley, sage, thyme, and garlic powder. Taste and adjust the seasonings as needed. I usually add a bit more salt.
- Fold in the eggs, then add the chicken stock a little at a time. The dressing should be moist enough to clump together but not so wet there's liquid in the bottom of the bowl.
- Pour into a large, greased 9 X 13-inch baking dish.
- Cover with foil and bake 30 minutes. Then, remove the foil and bake another 10 - 15 minutes, or until the top is golden brown and stuffing is set.
- Store leftovers covered in the fridge for 3 to 4 days.
- While we prefer our stuffing as written, add-ins such as pecans, dried cranberries, and sausage (just be sure it's cooked!), are totally acceptable!
- While I haven't tested it, I'd imagine replacing the sandwich bread with keto biscuits would work great! If you're looking for a low-carb biscuit recipe, I have one in my Low-Carb Breads Cookbook!
- You can use all cornbread instead of a combination of cornbread and sandwich bread if preferred. However, I personally like the taste of the dressing with the sandwich bread. Also, using at least some sandwich bread will help hold the dressing together better. But if you prefer to use only cornbread, it will work fine! You may just need to slightly reduce the chicken broth.
- Are you more of a visual learner? Watch the YouTube video!
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources: