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Cornbread Stuffing

Cornmeal unfortunately is something we shouldn’t have on Keto.   But that doesn’t mean we can’t enjoy cornbread.  All we have to do is swap out a few ingredients to make this Keto friendly.  This Cornbread Stuffing recipe hits all the feels when paired with our Cornish Hen Recipe.

Now check this out!  The ingredient that delivers that corn flavor is this amazing corn extract.  Extracts are slowly becoming my BFF.  They’re an amazing substitute for a lot of things I’ve had to give up.


Cornbread Stuffing

  • Author: Andie Cumber
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 - 10
  • Category: Keto


Cornbread Ingredients
5 Tbsp salted butter divided
3 large eggs
¼ cup heavy whipping cream
2 Tbsp water
2 cups blanched almond flour
2 Tbsp flaxseed meal
2 tsp baking powder
1 tsp sweet corn extract

Stuffing Ingredients
½ cup onions
2 ribs celery
1 green pepper
2 tsp sage
1 tsp rosemary
½ tsp thyme
1 tsp garlic
1 cup chicken stock


Cornbread Directions

  • Preheat oven to 375°
  • Place 2 Tbsp butter in a 10 inch cast iron skillet and melt on the stove
  • Melt remaining 3 Tbsp of butter in the microwave
  • In a medium size bowl whisk together eggs, whipping cream, water and melted butter
  • Whisk together almond flour, flaxseed, and baking powder in a small bowl
  • Mix the flour mixture into the egg mixture until combined.
  • Add the corn extract
  • Pour the batter into cast iron skillet
  • Bake for 25-30 minutes until golden brown
  • Let cool
  • Break up to a crumble

Cornbread Stuffing Directions

  • Set the oven to 325°
  • Dice the onion, green pepper and celery
  • Saute until soft
  • Put the cornbread crumble into a 9 x 13 inch baking pan
  • Stir in the sauteed onion, green pepper, celery, garlic, sage, thyme, rosemary and chicken stock
  • Cover with foil
  • Cook for 30 minutes
  • Turn oven up to 350°
  • Remove the foil and bake for another 15-20 minutes or until golden brown



* Place crumble in a ziplock bag and store in the refrigerator overnight if you plan to make stuffing the next day.


  • Serving Size: 1/4 cup
  • Calories: 296
  • Sugar: 2.58g
  • Sodium: 340mg
  • Fat: 26g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.2963 g
  • Carbohydrates: 4.6g
  • Fiber: 4.3
  • Protein: 9.2
  • Cholesterol: 98.91 mg

Keywords: Keto, Cornbread, Stuffing, Sides, Side Dish