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.
- 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 ½ cups frozen corn kernels
- 2 tbsps vegetable oil or bacon fat
- 10 slices bacon (optional)
- 1 hot pepper, finely chopped (optional)
- The night before, soak the cornmeal in the buttermilk in a large, covered bowl at room temperature.
- The next day, if using bacon and bacon fat, lay out the strips of bacon on a rack placed in a lasagna pan (to catch the grease) and bake in the oven at 375 degrees Fahrenheit for 20 to 30 minutes. When the bacon is cool, cut into small pieces.
- Lower the oven’s temperature to 325 degrees Fahrenheit.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and brown sugar.
- In another bowl, lightly beat the eggs.
- Put the lasagna pan with the bacon grease or 2 tbsps vegetable oil in the oven.
- In another yet another bowl, microwave the molasses and THC-infused butter for 20 seconds on high. Stir to mix and add to the eggs.
- Add the egg mixture to the cornmeal mixture, mix, and then add the wet mixture to the dry ingredients and blend well. It should look like pancake batter.
- Stir in the frozen corn kernels (and optional hot peppers) until evenly distributed.
- Remove the heated lasagna pan from the oven and slowly pour in the batter. The uneven distribution of oil/fat on the sides will make for a crispy, golden crust. If using bacon, sprinkle the pieces on top and press them gently into the batter. Bake for 40 to 50 minutes, or until it’s firm and springs back when touched.
- Let the cornbread cool for 30 minutes before slicing into squares. Serve warm.
Yield: 40 small portions or 20 large portions of mild potency.