Cornbread Dressing
Thanksgiving is around the corner and I am on a mission to help gluten free bellies (and my own sanity) create a delicious dressing inspired by a cornbread like textured based off my almond flour biscuits. Hassle free and made in the same pan as you bake it in! Watch below how easy this process is!
If you love classic comfort food sides, try this Sweet Potato Cornbread
Option to add mushrooms, onions, and celery. You will sautée them first them fold in. Little oil here because there is butter in this mix, you don’t want it too soggy. I actually only added 2 teaspoons baking powder realizing I needed 3, it was just a little bit more dense. I would recommend the 3 for more lift but if you like a more wet dressing, stick with 2 but increase baking time to about 35 minutes or so.
This is a great way to whip up something with limited ingredients. The everything bagel seasoning provide literally everything you need. The onion, garlic, salt, and pepper. Amazon is the best place to get everything without searching for it in the grocery store. It is always sold out by me!
So excited to share this with the family this year!
Happy feasting!
Why You'll Love This Cornbread Dressing
- Moist, savory, and full of flavor
- Classic Southern holiday favorite
- Perfect side dish for turkey, chicken, or ham
- Made with simple pantry ingredients
- Great for make-ahead meals
For another comforting side, try this Southern Style Jalapeno Cornbread
Key Ingredients You'll Need
- 4 large eggs
- 3 teaspoons baking powder
- 4 teaspoons sage
- 3 teaspoons everything bagel seasoning
- 2 teaspoons oregano
- 2/3 cup unsalted butter, melted
- 4 cups almond flour
Options:
- 1/2 cup mushrooms, diced
- 1/2 cup celery, sliced
- 1/2 cup yellow onion, diced
How to Make Cornbread Dressing
- Pre-heat oven to 350 degrees F.
- 7×9, or 9×9 baking pan, whisk together eggs, baking powder, and seasonings.
- Add in melted butter while whisking.
- Fold in almond flour. Bake 25-30-35 minutes depending on your baking pan. (if the center is not yet cooked fully by 35 minutes, cover with foil, baking another 5-7 minutes so the top doesn’t get too brown).
- Remove, let sit 5-10 minutes before servings.
- You can make this ahead, let come to room temperature first them store with plastic wrap in fridge. Re-heat at 350 degrees F until warm. 5 or so minutes.
- For the optional veggies, in a large skillet over medium heat, drizzle 1/2 tablespoon olive oil. Stir fry veggies until onions are translucent. Set aside, then prepare dish started from directions 1-3. Fold veggies in with almond flour. Bake same time.
- Store in air tight container. Good in refrigerator for 5 days. Freezer up to a month.
For more easy recipe tutorials and expert baking tips, subscribe to Sugar Face Bakes on YouTube and join our growing community of home bakers!
For another baked comfort dish, try this Chicken and Rice Casserole
Stacie’s Tricks & Tips
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Use day-old cornbread for better texture
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Don’t over-saturate with broth
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Bake uncovered at the end for a crispy top
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Adjust seasoning to taste
-
Mix gently to keep texture light
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For more cooking techniques, explore
Frequently Asked Questions
What is cornbread dressing made of?
Cornbread dressing is made with crumbled cornbread, vegetables like onion and celery, broth, eggs, and seasonings such as sage and poultry seasoning.
What is the difference between stuffing and dressing?
The main difference is that stuffing is cooked inside a turkey, while dressing is baked separately in a dish.
Why is my cornbread dressing dry?
Cornbread dressing may be dry if not enough broth is added. The mixture should be moist before baking to ensure a soft texture.
Why is my cornbread dressing soggy?
Too much liquid or using fresh (not dried) cornbread can make dressing soggy. Use day-old cornbread and add broth gradually.
Can I make cornbread dressing ahead of time?
Yes, cornbread dressing can be assembled ahead and refrigerated. Bake just before serving for best texture.
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