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Comfort Cornbread with Qi'a

Created by Chef Akasha
Found in: Snack, Dessert, Fall, Winter, Dairy free, Vegan, Nut free


What better comfort food than cornbread? And this Qi'a recipe takes comfort food and kicks it up a notch. Healthier, heartier and with a lil' kick in the pants (hotness), this may well become one of your winter "go-to" foods. Perfect paired with soups and stews by the way.



  • 1 tablespoon canola oil or unsalted butter
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose unbleached flour
  • 3/4 cup Qi’a Original
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup canola oil
  • 1&1/2 cup hemp or buttermilk
  • 1 teaspoon or lemon juice, if you're not using buttermilk
  • 2 small jalapeños, seeded and minced


  1. Preheat the oven to 375°F. Put the butter into a 9-inch cast iron skillet. Place the skillet in the oven while it preheats.
  2. In a medium bowl, combine the cornmeal, flour, Qi’a, sugar, baking powder, baking soda, and salt. Whisk to blend, making sure you break up any lumps in the baking soda or baking powder.
  3. In a separate bowl, whisk together the oil, milk, lemon juice and jalapeños.
  4. Make a well in the center of the dry ingredients. Pour in the wet ingredients and using a rubber spatula, stir together lightly until just blended, don’t over mix.
  5. Remove the hot skillet from the oven and using a pastry brush, distribute the butter or oil all over the skillet. Scrape the batter into the skillet and place back in the oven. Bake until golden brown, about 30 minutes.

Chef Akasha

Akasha is a self-trained chef and artisan-style baker who has been cater­ing events in Los Angeles and other parts of the coun­try for over twenty years. She began her pro­fes­sional career at the Golden Temple, a now defunct but once pop­u­lar veg­e­tar­ian restau­rant in Los Angeles. It was in this kitchen that Akasha dis­cov­ered her pas­sion for mak­ing deli­cious dishes with good-for-you ingre­di­ents. After the Golden Temple she became Michael Jackson’s per­sonal and con­cert tour chef. AKASHA is her first restau­rant ven­ture, the result of a vision she has had for many years. Her cook­book HOLLYWOOD DISH includes tales of Hollywood’s 100-year pas­sion for organic foods and healthy lifestyles and sto­ries of her favorite cook­ing expe­ri­ences: mak­ing hol­i­day din­ners for Billy Bob Thornton, cater­ing par­ties for Pierce Brosnan, pro­duc­ing events at the Sundance Film Festival, and work­ing as a pri­vate chef for Barbra Streisand. She lends her time and exper­tise to groups such as Share Our Strength, Environmental Media Association, Common Threads and Pediatric Aids. She has appeared on The Food Network (The Best Thing I Ever Ate), Access Hollywood, Entertainment Tonight, Planet Green, and nation­wide news programs.