Cannabis Cornbread Recipe
Cornbread MANIA! For the very, very best homemade Cornbread recipe, you don’t want to miss this. Sweet, moist, and with the perfect crumbly crumbs – to lull you into the dreamiest HIGH. Marijuana Cornbread is not your Aunty’s recipe, but it will fill you with the feels of bliss for sure.
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min
Yield: 12 servings 1x
1x 2x 3x Ingredients
If Making with CannaButter
2 tablespoons CannaButter, melted
2 tablespoons unsalted butter, melted
1/4 cup vegetable oil If Making with Canna Oil
2 tablespoons Canna Oil (made with vegetable oil)
2 tablespoons vegetable oil
4 tablespoons unsalted butter, melted Additional Ingredients
1 1/3 cup all-purpose flour (substitute with the gluten-free flour of your choice if making gluten-free cornbread.)
2/3 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cup milk
2 large eggs
Preheat oven to 350° F.
Spray a 9×13 pan with nonstick cooking spray
In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
Whisk the melted butter(s), milk, oil(s), and eggs together in a large liquid measuring cup.
Note: use either CannaButter or Canna Oil. Do not use both. Pour the liquid ingredients into the dry and stir together until combined.
Transfer the batter to the prepared pan, and bake for 35 to 45 minutes.
Cool and slice into 12 equal portions.
Store in an airtight container on the counter for up to 3 days.
Store in an airtight container in the fridge for up to one week.
Store in the freezer for up to 6 weeks. Reheat one serving at a time by heating in the microwave for 15 to 20 seconds.
Click here for our full dosing guidelines. For this recipe, we recommend slicing into 12 equal portions and eating one slice per serving.
Keywords: Cornbread, comfort food, marijuana, ganja, cannabis, pot, fall, side dish