Make the cornbread according to its directions. Cut the bread into 1" cubes and lay on a single layer on a baking sheet.
Preheat the oven to 250° F and bake the bread for 1 hour until toasted and dry. Remove and turn the oven up to 350° F.
Heat the butter in a large 10.5" skillet over medium heat, once hot add in the onion and celery. Cook 10 minutes until softened then add in the herbs, salt, and pepper.
Add the toasted bread to the skillet and toss with the onion mixture.
In a jar or bowl whisk together the broth and the egg. Pour over the bread and toss to combine. Cover the skillet tightly with foil and bake at 350° for 40 minutes. Remove the foil and continue to cooke 5-10 minutes until the top is golden.
Amount Per Serving
Calories 251Calories from Fat 210
% Daily Value*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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