Here’s a comprehensive, unique article on making Paleo Cornbread Dressing, complete with step-by-step instructions:

Paleo Cornbread Dressing: A Flavorful Twist on a Classic Comfort Dish

Cornbread dressing is a cherished staple on many holiday tables, offering that warm, savory comfort that pairs perfectly with roasted meats and vegetables. Traditional recipes often include wheat flour and dairy, which don’t fit into a paleo lifestyle. That’s where Paleo Cornbread Dressing shines—it’s grain-free, dairy-free, and packed with flavor, while still delivering the same comforting texture and aroma that everyone loves.

This recipe is perfect for Thanksgiving, Christmas, or any occasion where you want a cozy, wholesome dish without the processed ingredients.

Ingredients

For the Paleo Cornbread:

• 1 cup almond flour
• ¼ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• ¼ cup coconut milk (unsweetened)
• 2 tablespoons honey or maple syrup
• 2 tablespoons melted coconut oil

For the Dressing:

• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme (or ½ tsp dried)
• 1 teaspoon fresh sage, chopped (or ½ tsp dried)
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 2 cups homemade or store-bought paleo chicken or vegetable broth
• 2 tablespoons coconut oil or ghee (if tolerated)
• Optional: ½ cup cooked sausage (paleo-friendly, no fillers) or diced apples for sweetness

Equipment Needed

• Medium mixing bowl
• Large mixing bowl
• Baking pan (8×8-inch recommended)
• Skillet or sauté pan
• Wooden spoon or spatula

Step-by-Step Instructions

Step 1: Prepare the Paleo Cornbread

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
3. In another bowl, combine eggs, coconut milk, honey (or maple syrup), and melted coconut oil. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. The batter should be slightly thick but pourable.
5. Pour the batter into a greased 8×8-inch baking pan and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Allow the cornbread to cool completely, then crumble it into a large mixing bowl.

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