Cooking With Grass-Spicy Cannacornbread

by Kayla Johnson

Winter in Oklahoma is often a mixed bag, but when those cold days finally blow in, few things are as comforting as soup or chili on a cold night, especially with cornbread.

Ahh, cornbread. A comfort food classic, as sweet or savory as you prefer, and if you’ve got cannabutter on hand, it can be a good-for-the-soul dose of your favorite medication strain. While sweet yellow cornbread will always be a staple, especially in the southern part of the country, this recipe packs quite a punch, both from the bud and from the spice of the peppers.


3 tablespoons cannabutter

1 tsp garlic powder

1 1⁄2 tsp onion powder

1 small red bell pepper, seeded and chopped (about 3⁄4 cups)

1 jalapeno, seeded and finally chopped

1 cup fresh (or frozen) corn

1 tsp salt

1 cup all-purpose flour

1 cup yellow cornmeal

2 tsp baking powder

1⁄2 tsp sugar

3⁄4 Monterey Jack cheese

2 large eggs

1 cup buttermilk


Place rack in the center of oven and preheat to 400 degrees F.

Melt 1⁄2 tablespoon of the cannabutter in a skillet over medium heat, and saute peppers until softened. Remove from heat and cool.

Grease 9 inch cast iron skillet or 9 inch baking dish, and place in the oven to preheat for ten minutes.

In a mixing bowl, stir together the flour, cornmeal, baking powder, sugar and salt. Add the cheese, cooled veggies, eggs, buttermilk, and remaining cannabutter. Whisk until just combined.  Don’t overmix!

Using pot holders, remove the hot skillet carefully from the oven. Pour the batter into the skillet, and return the skillet to the oven Bake for 25-30 minutes, until golden brown and cooked throughout.

Remove from oven and allow it to sit for a few minutes before cutting into wedges and serving.

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