For November’s edition of #RPLRecipeClub, we’re diving into the cozy season with my epic Vegan Cornbread. It’s the perfect accompaniment to the warming soups & stews, chilis, and more that you’ll consume at fall gatherings and Thanksgiving this year!
Table of Contents
1. What is the RPL Recipe Club?
2. Last Month’s Winner
3. November 2023 Recipe
4. November 2023 Prize
5. Details and FAQ
What is the RPL Recipe Club?
Each month, I’ll choose one Rainbow Plant Life recipe that anyone in the RPL community can choose to make.
You can make it just for fun OR you can enter to win an amazing prize each month! This month’s prize is listed below.
How to participate:
Participating couldn’t be easier! Just follow these steps:
- Sign up for the Rainbow Plant Life newsletter (only newsletter subscribers are eligible to win the monthly prize, though you can of course still participate without being signed up).
- Make this month’s recipe, take a picture of it, and email it to me at contest@rainbowplantlife.com with the subject line “Recipe Club” by 11:59pm on November 29th. By sending your picture in via email, you’ll be entered to win a prize.
At the end of each month, we will randomly select a winner and share our favorite photos here!
Not signed up for my newsletter yet? Sign up here:
Last Month’s Winner
The winner of the October 2023 RPL Recipe Club is Zoe Z.!
Congratulations, Zoe, and thank you to everyone who entered October’s contest. I had so much fun seeing all of your entries and I’m already looking forward to this month’s contest.
November 2023 Recipe: Vegan Cornbread!
After 20 recipe tests, I can genuinely say this is the best cornbread I’ve eaten in my entire life! This extensive testing resulted in a wonderfully crispy-crusted, buttery cornbread that’s bursting with tons of corn flavor, has the perfect amount of crumble, and just enough sweetness. When eaten warm, it’s basically the best thing ever.
The blog post includes five secret techniques that make for the best vegan cornbread you’ll ever eat, as well as instructions for how to make this recipe gluten-free (it actually turns out amazingly well, perhaps because the recipe doesn’t call for too much flour).
This cornbread is best served alongside dishes like my Vegan Chili, White Bean Stew, or even as part of a BBQ plate with my BBQ tempeh and Vegan Mac and Cheese. Oh, and it might be my favorite Thanksgiving side dish!
The blog post also has full written instructions, a plethora of tips for making the recipe, and ingredient substitutions, so be sure to check it out!
The Best Vegan Cornbread
November 2023 Prize:
This month, we’re delighted to give away a Fellow Stagg EKG Electric Kettle!
The Stagg EKG Electric Kettle is a staple appliance in my household! This quick-heating temperature-controlled kettle can always be found on my kitchen counter. I use it for making tea (did you know green tea tastes better at 175° F than it does when you make it with boiling water?); Max swears by it for his morning coffee. And the design is gorgeous.
Select a temperature between 104 and 212 degrees and monitor the real-time temperature via the LCD screen. The kettle can also maintain the desired temperature for up to an hour!
A note for international readers: Due to the exorbitant cost of international shipping, we can only ship the above prize within the 48 contiguous United States. However, you can still enter to win if you live elsewhere. If your entry is selected as the winner, we’ll send you a payment of $100 in lieu of the prize. Payment will be sent via PayPal.
Other important details and FAQ
Absolutely! But your entry won’t count if you use any kind of animal product – Rainbow Plant Life is a vegan blog, after all!
You must be at least 18 years old to participate.
Yes! You can still enter the monthly contest, with a caveat.
Due to the exorbitant cost of shipping, we can only ship the above prize within the 48 contiguous United States. However, you can still enter to win if you live elsewhere. If your entry is selected as the winner, we’ll send you a payment of $100 in lieu of the prize. Payment will be sent via PayPal.
We’ll choose the winner at random (based on email entries). The quality of your photography is not a factor but we encourage you to try to make your photos look nice anyways!
I’m looking forward to seeing this month’s entries!
Hugs,
Nisha
This was a crowd favorite at our vegan Thanksgiving! Flavor and texture were perfect. Absolutely delicious, and a great first use of our cast iron skillet!
Thank you for the lovely review, Michelle! It’s so great to hear the cornbread was well-loved.
Served this cornbread for our Thanksgiving dinner and it was a hit! It tastes just like regular cornbread, but better! So delish, I need to make another batch! Love it!
We’re so happy that the cornbread turned out well for you, Revathi. Thank you for taking the time to leave a comment and for trying out the recipe!
This cornbread recipe was absolutely delicious. Truth be told I’ve never worked with vegan butter before and usually opt for olive oil or avocado oil but I followed the recipe to the letter and my whole family loved it. The texture was nice and rustic, and didn’t feel quite as filling and cakey as traditional cornbread. Might be my new favorite cornbread for chili. Definitely give it a try!!
We’re over the moon to hear you enjoyed the recipe, Brier. Thanks for your kind words!
Easy recipe. Enjoy!
Florence, So glad to hear you loved this recipe!
Yum! We made a full batch of this to test it for my ultra picky corn bread loving hubs. We baked 1/2 today, he loved it!
Modifications, we did make this fully gluten free using Bob’s Red Meal gf cornmeal and GF 1:1 flour. We used natural raw honey as the sweetener.
We’re happy to hear you enjoyed the recipe, Linda! :)