I can honestly say I have tried for years to make Cornbread Dressing like my grandmother makes it. She always cooks the dressing for our Thanksgiving meal and it is SO GOOD! However, it has eggs in it and the cornbread is made with eggs and buttermilk so my son with the dairy and egg allergy is stuck eating my alternative which up to this point has not been very good.
That all changes this year. I have finally found a great recipe that is delicious! Really! I made it this weekend for our church’s Thanksgiving dinner and it actually received compliments. No-one could tell the difference, and my food allergy kiddo was able to experience Thanksgiving Cornbread dressing as it is supposed to taste. It was moist and flavorful, and I will be making it again later this week because the first batch is long gone – yep we gobbled it up because it was so good!
I used Southern Plate’s Crockpot Cornbread Dressing Recipe and adapted to make it dairy and egg free. Here’s how you can do it:
First – Make the Cornbread
Use your own dairy free/egg free recipe OR Follow a traditional cornbread recipe with the following modifications:
- Use a dairy free margarine
- Replace the buttermilk with a milk alternative like soy milk or coconut milk PLUS add a tbsp of Vinegar to sour it (makes “buttermilk). Let it sit for a minute before adding to mixture.
- Skip the egg. (trust me it’ll be ok). Alternatively you can use egg replacer, but I just skip the egg & it’s fine.
Second – Dairy Free Cream of Chicken Soup
Third – You’ll also need some turkey or chicken meat.
This is optional, but it’s really great if you add it. I just used Boneless Skinless Chicken breast in mine.