Herbed Jalapeño and Almond Cornbread
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.
Ingredients
- 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
Instructions
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Preheat the oven to 375°F. Line an 8x8 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.