Best Low Carb Cornbread Dressing is So Easy
You’ll probably do a double take over this incredibly simple low-carb cornbread stuffing recipe, but honestly, it's fantastic - and rivals any good high carb dressing you’ve ever had… so why make that special holiday more difficult than needed?
No one would ever know this dish was low carb – it's that good and insanely easy. Usually, to get a good tasting high carb cornbread dressing, you have to slave over it. But, during the holidays, time is at a premium and you can throw this great dressing together in 10 minutes…Why? It's already prepared & seasoned…it's ready to bake. You don’t have to make the cornbread first. Just think of all the time you've saved and the carbs you’ve ditched.
It's delicious, so serve this savory LC dressing to everyone. It takes less than a half hour to bake. This recipe is for a “basic” cornbread stuffing or dressing; see the suggested variations for meat or other add ins. But, it's so good, truthfully you don’t need anything extra. Enjoy … even those who don’t like cornbread stuffing will really savor it!
Note: Recipe below serves 6, but may also be doubled and baked in a 9” x 13” pan.
Preheat oven to 350°. Coat a 9 x 9 baking pan, pie pan or large oven safe skillet with non stick cooking spray.
Heat skillet over medium/ high, melt butter in pan; add onions and celery. Stir veggies with spoon to coat with butter and saute for 3-4 minutes, until softened. Salt and pepper, if desired.
In large bowl, break the Cornita™ Corn Crisps and the Bagel Chips into smaller chunks.
Add the celery and onions. Stir in chicken broth and egg. Mix well and spoon into baking pan.
Cover tightly with foil. Bake for 25 minutes.
Baker’s Tip: This makes a softer type dressing with a lightly crunchy top. If a very soft dressing is wanted, add ½ cup more broth. If a dryer dressing is preferred, remove foil during last 15 minutes of baking. You can make it ahead, freeze or chill and just reheat, but it's so easy you might not even want to bother unless you are saving on holiday oven space. Makes 6 (½ cup) servings, 4 net carbs per serving. Recipe may be doubled and baked in 9” x 13” pan.
Add ½ pound sausage meat. Break up and saute meat in pan for several minutes. Remove meat and add butter, celery and onions to same pan to saute.
Add 1 cup fresh or frozen cranberries.
Add 2 ounce can of diced green chili.
Add 1 or 2 chopped and seeded Jalapeno peppers (for spicy version).
Add 4 slices of crumbled bacon and use green onions in place of red.
For sweet version, add up to 2 tablespoons low carb sugar replacement.
This recipe is excellent with Low Carb Turkey Gravy!