Cornbread crumbled into savory, herb-flecked pieces is the whole point of this dressing, and the golden top layer that forms in the oven is what makes it worth going back for seconds. Onion and celery get slow-cooked until soft and sweet, then garlic, sage, thyme, and rosemary turn the whole skillet fragrant before it meets the crumbled cornbread and gets soaked through with vegetable broth. The texture lands right where a good holiday dressing should: moist and tender in the center, crisped up at the edges where it meets the baking dish. A scatter of fresh parsley at the end brightens up all that deep, savory flavor without overpowering it. It's a comforting, make-ahead-friendly side that holds its own on a holiday table, and it fits neatly into a wheat free spread. No fussy technique required — just crumble, mix, and let the oven do the rest.
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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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