This post is sponsored by Blue Diamond Almonds.
Every year my family (my big family of aunts, uncles, and cousins) rents a beach house for a week in Aptos, CA. It’s amazing and wonderful and fun! Some of my favorite childhood memories are from the beach house and even though we see our extended family on a fairly regular basis, it’s nice to enjoy each other’s company for week at the beach!
Since we all stay in one beach house, that we’ve dubbed The Beach House, everyone contributes money for food and we all eat together. We usually have a pizza night, Fiesta night, Italian food, Tri-tip/hot dog night, etc… My cousin Nizam does a lot of the cooking and this year he has tasked me with, you guessed it, cornbread. He specifically asked for jalepenos in the cornbread but for this first trial run, I decided to keep it simple and basic.
The original recipe calls for buttermilk but I decided to switch it out for Blue Diamond Vanilla Almond Milk w/Hint of Honey instead. This stuff is fantastic! I have been an almond drinker for about two years now so when Blue Diamond sent us some goodies and this was included, I was in heaven! Not only is this a healthier substitute in many recipes but I am an avid cereal eater (yes, sometimes I eat it for dinner even) and only eat it with almond milk. Double score for me!
Buttermilk is thicker and heavier than almond milk so out of fear of the batter being too soupy, I adjusted the recipe to use more almond milk and more cornmeal. Plus, the almond milk adds a little more sweetness to the bread and that’s always a good thing! Hope you enjoy!
Adapted from Southern Living
- 1 1/4 cups flour
- 1 1/2 cup cornmeal
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup butter, melted
- 2 large eggs
- 1 1/2 cups Almond Breeze Vanilla Almond Milk w/Hint of Honey
- Preheat oven to 400 degrees and butter an 8in. cast-iron skillet (or muffin pan or 8×8 baking dish)
- Whisk together flour, cornmeal, sugar, baking powder and salt. Add eggs and milk and whisk until smooth.
- Pour batter into skillet and bake for 30 minutes or until golden brown.