No CORN - Southern Cornbread & Dressing (Keto Style)

 

Video for cornbread:  it will open in a new page. 

https://neishalovesit.com/southern-keto-cornbread-dressing-no-corn-obviously-because-its-keto/

    Video for the cornbread dressing: 

https://www.youtube.com/watch?v=q0lfsH2pGhE&ab_channel=NeishaLovesIt

KETO CORNBREAD RECIPE : double the recipe below if needed to accommodate more guests.

Preheat oven to 350 ( PUT YOUR CAST IRON SKILLET IN THE OVEN AS WELL – getting the skillet hot before greasing and pouring the batter in. This helps make a lovely crust on the cornbread. See cornbread video for visual on greasing the pan LIBERALLY )

DRESSING // CORNBREAD RECIPE BELOW using a 10 inch cast iron skillet – Will serve around 4-6 people respectively ( you may double this recipe as well and it works fine )

The most essential ingredient is a cast iron skillet- this single recipe will fill a small , 6 inch, skillet. 

1/2 CUP pork panko
8 tsp coconut flour
4 tsp baking powder
4 tbsp almond flour (blanched)
4 eggs (room temperature)
4 oz cream cheese
4 oz butter

In a large bowl, Mix pork panko, almond flour, baking powder, and coconut flour together well.

In a separate bowl mix softened butter and cream cheese together until they form a creamy texture

Add room temperature eggs to the fatty cream mixture and mix well.
Then, add that to dry ingredients and mix well.

Grease your skillet well with a generous amount of bacon grease (not butter or anything else -bacon grease.  (see video) -(HW: you literally want your cornbread to be floating in bacon grease. Neisha says TRUST her. ) 

Pour cornbread mixture into hot skillet and place in preheated oven for 25 minutes, or until golden brown on top.

Allow to cool and then serve with your favorite keto soup or continue on to make dressing.

This pairs nicely with chili. Here is my favorite keto chili recipe by my good friend Melissa and her husband Jared.
https://cookingketowithfaith.wordpress.com/2018/09/12/chillin-with-chili/

Neisha recommends these products: 

Find all your ingredients here :
Cast iron skillet : https://amzn.to/2OMvlnr
Pork Panko : https://amzn.to/2RP7jK4
almond flour (blanched ) : https://amzn.to/2OL2uQ3
Coconut flour : https://amzn.to/2OJKnKh
Food scale : https://amzn.to/2TenUc0
Pioneer woman mixing bowls (similar ) : https://rstyle.me/+nix7p9Pll9HpSzZ8lBD11g

DRESSING // This will serve around 4-6 people ( you may double this recipe as well and it works fine )

After your cornbread has cooled, crumble it apart and place in a large bowl. Cover the bowl with a dishcloth and allow to sit overnight. (12 hours if possible ) If you don’t have time for this step you may break the cornbread apart and toast it in the oven on a baking sheet to dry it out a bit. (This won’t dry it out too much as long as you don’t let it scorch, so don’t worry ) Place cornbread in the oven on top rack, broil and watch carefully as it is very easy to burn if you aren’t paying attention.

Once the cornbread has sat out or been toasted, place in large bowl and add the ingredients below :

PREHEAT OVEN TO 350 – add the following ingredients into bowl of crumbled cornbread.

• 1/2 cup chopped celery ( more or less as desired )
• 1/2 cup chopped onion ( again more or less depending on your preference ) 
• 
  
• MIX UNTIL CORN BREAD IS WELL BROKEN UP AND THERE ARE NO CHUNKS.
• add in 1 tsp to 1 1/2 tsp of dried sage – SAGE is a very strong spice and should be used with caution if you have never cooked with it. Start with 1 tsp if you are not one for strong flavor. Too much will ruin the dish. I enjoy the taste myself. MIX WELL so sage is evenly distributed.
• ADD 1 cup to 1 1/2 cups of CHICKEN BONE BROTH ( store bought is fine but homemade is even better) eyeball this a bit and pour in a little at a time while stirring it into the mix. The texture should be good and wet but not soupy. This type of cornbread won’t soak up the broth like traditional cornbread would. When in doubt pour a little more in, it’s better to be too moist than too dry. No one likes dry dressing.
• If you are wanting to add meat – I suggest using chicken thighs as the meat is fatty and delicious. Boil the thighs in salt water till the meat is falling off the bone, then chop it up. About a cup of chopped chicken thighs is what I would use ) add it in at this point and mix everything together making sure the cornbread is well broken up with no chunks.
• Add black pepper (or omit)  to taste and mix.
• I find that it isn’t necessary to add any salt to this dish as there is salt from the pork panko and the broth as well.
• After mixing all of these up VERY well, I usually do a taste test just to see if I need more of something. Feel free to adapt this recipe to your personal preference.

After you have finished mixing your ingredients, grease a glass dish ( I would use a square casserole dish, Mine is a size: 9 1/2″ sq. x 2 1/2″ high; 10 3/4″ long) with butter or bacon grease and pour in mixture and place in oven for 30-45 minutes checking in on it at around the 30 minute mark. The top should turn a golden brown.

Allow to cool for around 30 minutes before serving.

Meaty Country Gravy :Dairy Free

 by Heartweed

This is my throw together quick gravy. We do not eat pork so I use grass fed ground beef. I will be experimenting soon with different types of "stuffed sausages". Did ya know that there are seafood sausages that are made by stuffing fish, crab and such in casings? I did not but .....

Okay ...Ingredients:

1 lb of ground beef (or you can use sausage) brown well in cast iron skillet (that is the country part)
1 can of FULL fat coconut milk (full fat is the only kind around here!)

Directions: After you have browned the meat, pour in the coconut milk. Salt to taste.
Bring to boil , reduce heat and stir until as thick as you like.
You can add some spices like black pepper, sage (gives it that sausage taste)

We like this brand.

Organic Oat Flour Drop Bisquits

https://wholelifestylenutrition.com/recipes/organic-oat-flour-drop-biscuits/

Heartweed: Check out my recipe for yummy meaty gravy. DAiry free! 

INGREDIENTS

• 1 cup organic oat flour (hw: diy under oat flour vs wheat-under oat flour label) 
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup whole milk, or  coconut milk (hw: I have subbed 2 T vanilla whey protein powder and water as needed) 
• 2 tbsp grass fed butter (HW:dairy free version -coconut oil) 
• 1 egg (HW: or egg replacer like Namaste Egg Replacer) 

INSTRUCTIONS

1. Mix all dry ingredients together.
2. Cut butter with a fork or pastry cutter into flour.
3. Add wet ingredients to dry ingredients and mix well.
4. Line a cookie sheet with parchment paper (greased with coconut oil).
5. Drop a heaping tablespoon onto pan.
6. Bake in a 425 degree oven for 12-15 minutes.

The Best Homemade Ranch Dressing Ever

http://paleogrubs.com

Ingredients

1. 1/2 cup Paleo mayo (see below)
2. 1/2 cup coconut milk
3. 1/2 tsp onion powder
4. 1 tsp garlic powder
5. 1 tsp dill
6. Salt and freshly ground pepper, to taste

Instructions

1. Whisk all ingredients together to combine. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.

Mayo recipe

1. 1 egg, room temperature
2. 2 tbsp lemon juice or apple cider vinegar
3. 1/2 tsp salt
4. 1/2 tsp dry mustard
5. 1 cup light olive oil*
6. In a tall glass (if using an immersion blender) or a blender, place the egg and lemon juice. Let come to room temperature, about one hour. Add the salt and mustard. Blend ingredients. While blending, very slowly pour in the olive oil. Blend until it reaches desired consistency. Store in the refrigerator for up to a week.
7. *It’s important to use a light olive oil, not full flavor, for mayonnaise. You could also use almond or walnut oil instead.

Pumpkin Pie Ice cream

Creamy Coconut Lime Chicken

http://www.asaucykitchen.com

4 skinless, boneless chicken breasts
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, chopped (it came out to 1/2 onion for me)
1 red chili, chopped optional
1 cup organic chicken stock
1 tablespoon lime juice (about 1 large lime)
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can

Hw: Serve with  cauliflower rice.

Instructions
Place the skin breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken.
Sprinkle each side of the chicken with salt and pepper.
Melt the coconut oil in a large skillet over a medium high heat on the stove.
 Add the chicken breasts and cook each side for 5­7 minutes or until browned on each side.
Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
Add the chopped onion to the same skillet and sauté for a few minutes to soften.
Add the chili pepper if you're using it.
Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes.
Bring the mixture to a boil and then reduce down to a simmer.
Let simmer for about 5 minutes to let reduce down.
Add the coconut milk and bring to simmer again for another 5 minutes.
Add the chicken back to the skillet, cover and let cook for another 5-­10 minutes or until the chicken is cooked all the way through. Serve with rice or cauliflower rice with the sauce spooned over the top.

Healthy No Bake Breakfast Brownies

http://thebigmansworld.com/2016/06/24/healthy-no-bake-breakfast-brownies/

For the brownies

1. 1/2 cup coconut flour, sifted
2. 1/2 cup cocoa powder, sifted
3. 1 scoop chocolate protein powder (optional)
4. 1/2 cup nut butter of choice (I used drippy almond)
5. 3/4 cup pure maple syrup (can sub for honey, agave or brown rice syrup)
6. 1/2 cup mashed sweet potato (can sub for mashed pumpkin) (HW: baby food perfect size) 

For the frosting

1. 1/2 cup cocoa powder
2. 1/4 cup coconut oil, melted
3. 3 T maple syrup
4. pinch vanilla extract

For the protein frosting

1. 2 scoops chocolate protein powder 
2. 1-2 T granulated sweetener of choice (optional)
3. 1-2 T nut butter of choice (optional)
4. Milk of choice, to form batter

Instructions

1. Line a small, deep baking tray with baking paper and set aside.
2. In a large mixing bowl, add your coconut flour, cocoa and protein powder and set aside.
3. In a microwave safe bowl or stovetop, melt your nut butter with your maple syrup until combined. Add the wet mixture to the dry mixture and mix until fully incorporated. Stir through the mashed sweet potato until fully incorporated and batter is even. If batter is too thick, add a tablespoon or more of milk of choice until a very thick batter is formed. If batter is too thin, add a dash more coconut flour.
4. Pour batter into the lined baking dish and refrigerate for at least 30 minutes to firm up. While no bake brownies are firming up, make your frosting and enjoy.

To make the frosting

1. Combine all the ingredients in a bowl and mix until fully combined and thick.

To make the protein frosting

1. Combine all the ingredients and using a tablespoon, add milk of choice until a thick, firm batter is formed. Spread on cooled cake.

Notes

1. Breakfast brownies are best kept in the refrigerator, but are also freezer friendly. It is best to keep brownies unfrosted if you go the latter route.

Cantaloupe Melon Sorbet

http://thekitchenmccabe.com/2014/06/23/cantaloupe-melon-sorbet/

INGREDIENTS

• 1 C. Sugar (hw:I would use half this amount- could use honey, beet  sugar, maple syrup...) 
• 1 C. Water
• 4 C. Cantaloupe, cubed & chilled
• Juice of 1 small Lemon  (probably not necessary but if you have and want)

1. Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in a airtight container, and refrigerate until cold.
2. Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
3. Freeze in an ice cream maker according to manufacturers directions.
4. When thick and frozen, scoop into a container and freeze until firm.
5. Let sit out for 5 minutes before scooping.

Heartweed: optional could blend it all and chill in blender and then right before  putting in ice cream maker give it a little stir (by hand or with blender)