This hearty, herb-flecked dressing starts with a golden cornbread base, baked from scratch with cornmeal and a flax egg for binding, then crumbled into big, rustic pieces. Those pieces get tossed with a savory sauté of onion, celery, and garlic, along with sage, thyme, and rosemary for that classic holiday aroma, then soaked through with vegetable broth until every bite is moist and flavorful. A final bake gives the top a deep golden-brown crust while the center stays soft and set, just the way good dressing should be. Fresh parsley scattered over the top adds a pop of color and a bright, herbaceous finish right before serving. It's a comforting, from-scratch side that fits neatly into a soy free spread without sacrificing any of the classic Thanksgiving flavor. Make it a day ahead if you like — it reheats beautifully and only gets better as the flavors settle.
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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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