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.
Preheat the oven to 375°F. Line an 8x8 baking dish with parchment paper.
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.
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.
Bake for 30-35 minutes until a toothpick inserted comes out clean (a few moist crumbs is ok).
Serve cornbread warm. Drizzle over honey or maple syrup and brush on melted butter.