Friday, July 8, 2011

Ozark Dressing

Ozark DressingSurfing the low-carb internet waves in my search for new ideas, I found a series of posts featuring Thanksgiving recipes, including one for cornbread-like low-carb stuffing made with coconut flour. Since we'd recently had to exchange our decades-old toaster oven for a model with a rotisserie feature, I've been wanting chicken with cornbread dressing. Since I'm not known for leaving well-enough alone, I created my own version of "corny" coconut muffins inspired by Jeremy Jackson's Ozark Cornbread recipe.

3 jumbo/6 standard Ozark muffins (see recipe below)
2 T butter
½ c diced onion (2 oz)
1 c diced celery (4 oz)
1 clove garlic, minced
1 t thyme
¼ t sage
¼ t each salt and pepper, or to taste
1 egg, beaten
1 c chicken broth
  1. Cut muffins into ½" cubes and toast in a single layer for an hour at 350°F.
  2. Melt butter over medium-high heat. Add vegetables and sauté until soft and translucent. Add the garlic, herbs, and seasoning, cooking for a minute longer.
  3. Stir in egg, broth, and muffin cubes.
  4. Reduce heat to low and continue cooking, stirring occasionally, until mixture is golden brown and liquid has been absorbed.
Ozark Muffins
½ c coconut flour (2 oz)
1½ t baking powder
¼ t salt
6 eggs
Scant ½ c almond butter (4 oz)
4 T butter, softened
¾ c almond milk
  1. Whisk together flour, baking powder, and salt.
  2. In a separate bowl, beat eggs with remaining ingredients until smooth and creamy.
  3. Pour egg mixture over dry ingredients and mix until combined.
  4. Divide batter among 6 well-greased jumbo* muffin cups (about ½ c ea).
  5. Bake at 400°F for 30 min or until golden brown and set.
  6. Let cool completely before serving.
*NOTE: You can make this recipe in standard-sized muffin cups. It will make 12 muffins and baking time should be cut about in half.

Nutrition Facts (Dressing) Nutrition Facts (Muffins)
Serving Size ¼ recipe
Serving per Recipe 4
Serving Size 1 jumbo muffin
or 2 standard muffins
Serving per Recipe 6
Amount per Serving
Calories 323
Total Fat 28.8 g
  Saturated Fat 13.3 g
  Polyunsaturated Fat 3.4 g
  Monounsaturated Fat 10.1 g
Cholesterol 217 mg
Sodium 795 mg
Potassium 374 mg
Total Carbohydrates 7.8 g
  Dietary Fiber 3.5 g
  Sugars 1.4 g
Protein 10.6 g
Amount per Serving
Calories 322
Total Fat 28.8 g
  Saturated Fat 12.1 g
  Polyunsaturated Fat 3.7 g
  Monounsaturated Fat 10.3 g
Cholesterol 205 mg
Sodium 450 mg
Potassium 237 mg
Total Carbohydrates 7.0 g
  Dietary Fiber 3.7 g
  Sugars 1.5 g
Protein 11.1 g


  1. I never heard of coconut flour ... I wonder if the local health food store sells it.

  2. They may; I've seen it for sale a few places. All you really need, though, is unsweetened coconut (grated or flaked) and a coffee grinder.

    I have instructions here on the blog for many ingredients I make from whole or more readily available foods. Just click the Make Your Own Ingredients tab at the top of the page. I also try to put a link in each recipe that includes one of these ingredients, so clicking on the name of the ingredient will also take you to directions for creating it.