This post is sponsored by Blue diamond but the content and opinions expressed here are my own.
A fluffy and soft cornbread embedded with chunks of jalapeño and topped with smoky chopped Blue Diamond Smokehouse Flavored Almonds.
I hope you’re ready for the holiday season as much as I am. From holiday appetizers and charcuterie boards to hearty entrees and delectable desserts, the recipes are endless. Blue Diamond offers an array of products fit for the smaller holiday gatherings we will be having this year.
Blue Diamond Wasabi & Soy Sauce Flavored Almonds, Smokehouse Flavored Almonds, and Cheddar Nut-Thins are just a few of many products that you should include in your holiday spread. They are irresistible additions to your snacking boards, pairing with holiday dips, or garnish on savory baked goods (such as this cornbread recipe).
I encourage you to add that bundle of Blue Diamond Products (Blue Diamond Wasabi & Soy Sauce Flavored Almonds, Smokehouse Flavored Almonds, and Cheddar Nut-Thins) to your shopping cart this season. I mean, you don’t want to miss out on the endless holiday dishes!
You can find their products at your local Kroger or Walmart or click this link to shop online!
This cornbread is easy and quick to make. It contains simple ingredients, such as cornmeal, flour, Italian seasoning, non-dairy milk, apple cider vinegar, maple syrup, jalapeño, and Blue Diamond Smokehouse Flavored Almonds.
It is the perfect pairing alongside your Thanksgiving or Christmas meal or a comforting chili to warm you up during these chilly days.
This Herbed Jalapeño and Almond Cornbread is…
- Soft and fluffy
- Smoky, spicy, and sweet
- Easy and simple
- Oh so delicious!
A fluffy and soft cornbread embedded with chunks of jalapeño and topped with smoky chopped Blue Diamond Smokehouse Flavored Almonds. This blog post is in partnership with Blue Diamond.
- 1 ¾ cups all-purpose flour
- 1 ½ cups yellow cornmeal
- 1 tbsp Italian herb seasoning
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 2 cups non-dairy milk
- 1 tbsp apple cider vinegar
- ⅓ cup maple syrup
- 2 tbsp melted vegan butter or sub vegetable oil
- ⅓ cup finely chopped, jalapeño, deseeded
- ½ cup roughly chopped, Blue Diamond Smokehouse Flavored Almonds
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Preheat the oven to 375°F. Line an 8×8 baking dish with parchment paper.
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In a large mixing bowl, whisk together the cornmeal, flour, Italian seasoning, baking soda and powder, salt, and pepper. In a separate bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for 5 minutes. Stir in the maple syrup and vegan butter until combined.
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Slowly mix the wet mixture into the dry until a smooth batter forms. Fold in the chopped jalapeño. Pour batter into the prepared baking dish. Sprinkle over chopped almonds.
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Bake for 30-35 minutes until a toothpick inserted comes out clean (a few moist crumbs is ok).
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Serve cornbread warm. Drizzle over honey or maple syrup and brush on melted butter.
