🍃Ready to elevate your cooking?🍃
🌿 Cannabis-Infused Cornbread
🧈 Ingredients
Dry ingredients:
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1 cup cornmeal (yellow or white)
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1 cup all-purpose flour
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¼ cup granulated sugar (adjust to taste)
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1 tbsp baking powder
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½ tsp salt
Wet ingredients:
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1 cup whole milk (or buttermilk for tang)
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2 large eggs
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¼ cup cannabutter, melted (see dosing note below)
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¼ cup regular butter, melted (balances potency)
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Optional: 1 tbsp honey for extra flavor (consider using Lady Thistlehawk infused honey to add some more THC)
🥣 Directions
1. Preheat & Prep
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Preheat oven to 400°F (200°C).
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Grease an 8×8-inch baking pan, cast-iron skillet, or muffin tin.
2. Mix the Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Mix the Wet Ingredients
In another bowl, whisk milk, eggs, cannabutter, regular butter, and honey until smooth.
4. Combine
Pour wet mixture into the dry ingredients. Stir just until combined — don’t overmix.
5. Bake
Pour batter into the prepared pan.
Bake 20–25 minutes, until golden brown and a toothpick comes out clean.
6. Cool & Serve
Cool for 10 minutes before slicing. Serve warm with infused honey butter or plain butter.
🌿 Dosing Tip
Let’s say your cannabutter = 10 mg THC per teaspoon.
There are 4 teaspoons in ¼ cup, so:
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¼ cup cannabutter = 40 mg THC total.
If you cut the cornbread into:
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8 slices → 5 mg THC each
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6 slices → ~6.5 mg THC each
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4 slices → 10 mg THC each
💡 You can always replace part of the cannabutter with regular butter to make a milder batch.
