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herbed jalapeno and almond cornbread

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. 

Course Appetizer, Bread, Side Dish
Keyword herbed jalapeno and almond cornbread, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Author Taavi Moore


  • 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
  • cup maple syrup
  • 2 tbsp melted vegan butter or sub vegetable oil
  • ½ cup finely chopped, jalapeño, deseeded
  • ½ cup roughly chopped, Blue Diamond Smokehouse Flavored Almonds


  1. Preheat the oven to 375°F. Line an 8x8 baking dish with parchment paper.

  2. 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.

  3. 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.

  4. Bake for 30-35 minutes until a toothpick inserted comes out clean (a few moist crumbs is ok).

  5. Serve cornbread warm. Drizzle over honey or maple syrup and brush on melted butter.