Cornbread,Infusion,Bread,Corn kernel,Flavor,Chili pepper,Tetrahydrocannabinol,Temperature,Cannabis,Sodium bicarbonate

Recipe: Cannabis Cornbread

January 22, 2017

It’s taken quite a few attempts at this cornbread recipe, adapted from Peter Reinhart’s The Bread Baker’s Apprentice, to turn its wonderful light and moist texture into a THC-infused recipe. The cornmeal-buttermilk soak overnight is the key to create a complex flavor, and if you’re a fan of spicy cornbread, optional hot peppers will add that needed kick. Usually, I make THC-infused fats in a slow cooker with vaped weed, but since this recipe only calls for 2 tbsps of butter, I used a much smaller rice cooker on its “warm” setting for 48 hours with higher quality bud. Ingredients: 1 cup coarse cornmeal 2 cups buttermilk 1 ¾ cups all-purpose flour 1 ½ tbsps baking powder ¼ tsp baking soda 2 tsps salt ½ cup dark brown sugar 3 large eggs 4 tbsps molasses 2 tbsps THC-infused butter 2...

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