This dressing starts with a from-scratch cornbread, golden and just crumbly enough to soak up every bit of savory flavor once it's torn into rustic pieces. Onion and celery get cooked down until soft and sweet, then loaded up with sage, thyme, and rosemary for that unmistakable holiday-table aroma. Vegetable broth moistens the crumbled cornbread until it's rich and slightly loose, then everything bakes off into a casserole with a golden top and a tender, set center. A scatter of fresh parsley at the end brightens the whole dish before it hits the table. It's a comforting, from-scratch side that fits neatly into a dairy free spread without skipping any of the classic flavor.
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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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