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  • 1 tablespoon + 1 teaspoon unsalted butter
  • 2 teaspoons 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 the oven at 400℉ and grease an 8-inch cake pan or cast-iron skillet with cooking spray.
  • Melt the cannabutter in a small bowl in the microwave or a saucepan on the stovetop over medium heat. Let cool slightly.
  • In a large bowl, whisk together the cornflour, flour, sugar, baking powder, and salt.
  • In a liquid measuring cup, beat the egg in the milk with a fork until blended. Stir in butter. Pour the contents of the measuring cup into the dry ingredients. Stir until well blended.
  • Pour into a skillet or frying pan and spread evenly.
  • Optional: Spread 1/4 cup of hot cheddar cheese and 1/4 cup of chopped red chili peppers on top. Bake until golden and a crust forms around the edges, 18-20 minutes.
  • Cool slightly, cut into 12 pieces.
Recipe Name
Cannabis Cornbread
Author Name
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