Golden crumbles of cornbread soak up a savory broth infused with sautéed onion, celery, and garlic in this cozy, herb-flecked dressing. Sage, thyme, and rosemary bring that unmistakable holiday-table aroma, while a quick homemade cornbread base gives every bite a slightly sweet, tender contrast to the crisp, browned top. The whole dish comes together in two easy stages — bake the cornbread, then toss and rebake it with the aromatics and broth — so the layers of flavor really have time to build. A scatter of fresh parsley at the end adds a pop of color and brightness right before it hits the table. It's a comforting, fully plant-based side that also works beautifully for a gluten free spread, so everyone at the table can dig into the same dish. Make it ahead, keep it warm, and watch it disappear alongside the rest of your holiday spread.
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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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