Preheat oven to 350 F.

Combine flour, cornmeal, baking powder, and sage. Whisk until well blended.

In separate bowl, combine milk, egg, and lemon juice. Whisk until well blended.

In mixer bowl, combine plant-based butter and sugar. Using paddle attachment, beat at medium speed until light and fluffy, 2 to 3 minutes.

Reduce speed to low. Add flour mixture. Mix until combined, 3 to 4 minutes.

Slowly add milk mixture to bowl, mixing just until moistened. DO NOT OVERMIX.

Spread batter in baking pan coated with cooking spray. Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 35 minutes. Cool slightly. Cut into cubes.

Preheat oven to 350 F.

In saute pan over medium-high heat, melt butter. Add onion, celery, garlic, and pepper. Saute until onion is translucent, 3-5 minutes.

Add broth and dried sage if using and bring to a boil. Remove from heat.

Add cornbread cubes and parsley. Stir just until liquid is absorbed. DO NOT OVERMIX.

Spread cornbread dressing in baking pan or casserole coated with cooking spray, cover, and bake until internal temperature reaches 165 F, 20-25 minutes. Serve hot.