This hearty, herb-flecked dressing starts with a from-scratch cornbread base — a simple batter of cornmeal, plant-based milk, and a flax egg that bakes up golden and slightly sweet before it's crumbled into big, rustic pieces. Sage, thyme, and rosemary bring that unmistakable holiday-table aroma, while a generous pour of vegetable broth keeps every bite moist and tender rather than dry or crumbly. Vegan butter adds richness to the base as it comes together in the skillet, and a final bake gives the top a deep golden crust while the center stays soft and custardy. A scatter of fresh parsley at the end brightens the whole dish right before serving. It's the kind of comforting, make-ahead side that works beautifully for a Low FODMAP holiday spread, with straightforward pantry ingredients and none of the guesswork usually attached to traditional stuffing. Easy to portion, easy to reheat, and satisfying enough to make people forget it's a side dish at all.
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Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 3/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
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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