Gently melt the butter in a saucepan and set aside to cool. Add the two tbsp of avocado oil to a 10 inch cast iron skillet and place in the oven, then set the oven to 400 degrees to preheat the pan. Whisk all the dry ingredients together in a bowl. Whisk the 3 eggs in a separate bowl, then add the sour cream and stevia, and whisk together. Slowly add the cooled butter to the egg mixture, whisking as you add. Pour the wet team into the dry team and mix well with a spatula until completely integrated. Then stir in the cheese, baby corn, onion, and celery. Carefully remove the hot skillet from the oven, then use the spatula to transfer the mixture into the skillet. It will be thicker than normal cornbread mix, so use the spatula to press the mix into the pan evenly and level it off. Top the cornbread with more fresh cracked pepper to taste, then bake for 30 minutes, checking for browning at 20. Once the top is brown and a toothpick inserted in the middle comes out clean, set on the stove top and let cool in the pan until it is at room temp. Once it is completely cool, crumble and keep refrigerated in a large bowl or dish. The pic below is the normal cornbread without the onion, celery, and sage.
Chicken for dressing:
Mix the spice rub for the chicken in a bowl. Work the spices under the skin of the chicken, rubbing down as much of the meat as possible. Rub the outside of the chicken with the olive oil, then sprinkle the skin with any leftover spices, salt and pepper. Cook on low for 6 hours, then cook on high for at least one hour. By now the chicken will basically fall apart at the touch. Pull all the meat you can from the chicken, and store the meat in the fridge until ready to assemble the casserole.
- 2 Tbsp grass fed butter
- 2 Tbsp chickpea flour
- 2 cups grass fed heavy cream
- 1/2 tsp sea salt
- 1 – 3 tsp fresh cracked pepper to taste
See the list of all the Shirtless Chef recipes at www.mysaline.com/shirtless.