Golden crumbles of homemade cornbread meet a savory sauté of onion, celery, and garlic in this cozy holiday dressing, all brought together with fragrant sage, thyme, and rosemary. The cornbread itself bakes up tender and moist, thanks to a flax gel that binds the batter and gives it that classic sliceable crumb without any eggs in sight. Once crumbled and tossed with the aromatic vegetable mixture and a generous pour of vegetable broth, everything bakes into a dish that's crisp and golden on top with a soft, savory interior underneath. A scatter of fresh parsley at the end brightens the whole pan right before it hits the table. This is a genuinely solid pick for an egg free spread, delivering all the herby, comforting flavor of classic dressing without a single egg in the ingredient list. Make it ahead and reheat it right alongside the rest of your holiday spread — it holds up beautifully.
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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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