Cannabis Cornbread

There are few side dishes that make me happier than a warm slice of homemade cornbread fresh from the oven. I still remember making my first batch for a backyard barbecue—the smell of butter, honey, and toasted cornmeal filled the kitchen, and before it had even cooled, half the pan had disappeared. Once I started making cannabis-infused cornbread, it quickly became one of my favorite edible recipes. It’s simple, comforting, and pairs with just about everything from chili to barbecue.

Whether you’re serving it alongside dinner or enjoying a slice with a drizzle of honey, it’s an easy way to enjoy homemade infused comfort food.

Let’s make it!

Why You’ll Love This Cannabis-Infused Cornbread

• Great for Meal Prep: It stores well and tastes just as delicious the next day.
• Super Easy: Everything comes together in one bowl with just a few pantry staples.
• Perfect Side Dish: It pairs wonderfully with chili, soups, stews, barbecue, and holiday dinners.

How to Make Cannabis Cornbread

Ingredients:

• 1 cup yellow cornmeal.
• 1 cup all-purpose flour.
• ¼ cup granulated sugar.
• 1 tbsp baking powder.
• ½ tsp salt.
• 1 cup whole milk.
• 2 large eggs.
• ¼ cup cannabis-infused butter, melted.
• ¼ cup regular butter, melted.
• 2 tbsp honey (optional).
• ½ cup shredded cheddar cheese (optional).
• 1 diced jalapeño (optional).

Tools:

• Baking dish or cast iron skillet.
• Mixing bowls.
• Whisk.
• Rubber spatula.
• Measuring cups.
• Measuring spoons.
• Cooling rack.

Instructions:

1. Prepare the oven: Preheat your oven to 400°F (200°C). Grease your baking dish or cast iron skillet with a little butter or non-stick spray.

2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.

3. Combine the wet ingredients: In another bowl, whisk together the milk, eggs, melted cannabutter, melted regular butter, and honey if you’re using it.

4. Make the batter: Pour the wet ingredients into the dry ingredients and gently stir until everything is just combined. If you’re adding cheese, jalapeños, or fresh corn, gently fold them in now.

5. Bake it: Pour the batter into the prepared baking dish and spread it evenly. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool slightly: Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with an extra pat of cannabutter or a drizzle of honey if desired.

Tips For Better Cannabis Cornbread

• Mix It Up: Cheddar cheese, diced jalapeños, bacon, fresh corn, green onions, rosemary, or thyme all make fantastic additions.
  
  
• Storage: Store leftovers in an airtight container for up to 3 days at room temperature or about a week in the refrigerator.
  
  
• Don’t Overmix: Stir the batter only until the flour disappears. Overmixing develops gluten and creates a tougher texture.

There are plenty of cornbread recipes out there, but this cannabis cornbread has become one of my favorites because it’s incredibly simple, endlessly customizable, and always turns out soft, buttery, and delicious. Whether you’re serving it at a backyard barbecue, holiday dinner, or just alongside a bowl of chili on a cold evening, it’s one of those recipes that always disappears fast.

Snap a photo, share it, and let me know what fun mix-ins you decided to add! 🌽

Happy Baking!