Golden crumbled cornbread meets a savory sauté of onion, celery, and garlic in this cozy, herb-packed dressing built for the holiday table. Sage, thyme, and rosemary give it that warm, familiar flavor, while vegetable broth keeps every bite moist without turning soggy. The cornbread bakes up with a tender crumb and golden top before it's crumbled in, soaked with the seasoned vegetable mixture, and baked again until set and golden. A scatter of fresh parsley at the end adds a bright, herbaceous finish. This one comes together entirely from scratch, giving you full control over exactly how much salt goes into the pan, which makes it a genuinely solid pick for anyone watching their sodium intake. It's a comforting, from-the-ground-up side that still delivers all the classic dressing flavor you're after.
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In a small bowl, whisk together the ground flaxseed and 6 tbsp water until combined. Set aside for at least 10 minutes, until the mixture thickens to a gel.
Preheat the oven to 400°F (205°C). Lightly grease an 8-inch square or 9-inch round baking pan. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and 1 tsp salt. Stir in the plant-based milk, vegetable oil, apple cider vinegar, and the prepared flax egg mixture until just combined — a few small lumps are fine. Pour the batter into the prepared pan and bake for 20–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the cornbread cool completely in the pan, at least 45 minutes.
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