Cannabis Cornbread

  • 3 tablespoon Cannabutter
  • 3/4 cup fine-ground cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 5 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup milk, at room temperature
  • 1 egg, at room temperature
  • Preheat oven to 400℉ and grease an 8-inch cake pan or cast-iron skillet with cooking spray.
  • Melt the Cannabutter in a saucepan on the stove over medium heat. Let cool slightly. **Watch close so the Cannabutter does not burn**
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  • In a liquid measuring cup, beat egg into milk with a fork until combined. Stir in butters. Pour contents of the measuring cup into the dry ingredients. Mix until just combined.
  • Pour into pan or skillet and spread evenly. Optional: spread 1/4 cup sharp cheddar cheese and 1/4 cup chopped jalapeños on top for a savory, Southwestern spin. Bake until golden and a crust forms along the edges, 18-20 minutes.
  • Let cool slightly, slice into 12 pieces.

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