This cornbread dressing is loaded with cozy, savory flavor — sweet golden cornbread crumbled into a skillet of softened onion, celery, and garlic, all pulled together with sage, thyme, and rosemary for that classic holiday-table aroma. Vegetable broth keeps everything moist and rich without needing anything animal-based, so the texture bakes up golden on top and tender underneath. Every component here, from the cornmeal base to the herby sauté, is plant-based by design, making this an easy, satisfying centerpiece side for a vegetarian spread. A scatter of fresh parsley at the end adds color and a little brightness to balance all that savory depth. It's the kind of dish you can bring to the table with total confidence, no matter who's serving themselves next to you.
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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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