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Jalapeño Corn Bread with Cannabis Honey Butter

April 25, 2017

 

Craving some southern comfort food? There's nothing better than home cooked jalapeno corn bread topped with cannabis honey butter. This incredible combination of sweet and spicy flavors will enliven your palate and make the perfect side dish to a wide array of entrees. You can even enjoy just as a snack.

 

To ensure you are making the best corn bread batter, we've provided a quick checklist to review before getting started:

 

1. Be sure to check the date on your cornmeal before baking. Rancid corneal will smell stale and musty.

 

2. When mixing batter, don't use an electric mixer. Mixing by hand is best and be sure to leave some lumps.

 

3. When making muffins, partially fill any empty tins with water. The moisture will improve the muffins, the tins will heat more evenly and clean up is a breeze.

 

4. For crusty cornbread, use a dark pan over a light pan. You can even cook the batter in a skillet if you like it extra crispy.

 

5. Honey CannaButter is our favorite part of this recipe. To ensure best results, use a strain containing the desired Linalool terpene profile. Please see our at home recipe here.

 

As we love supporting local vendors, we recommend sourcing ingredients from your local dispensary and market. This recipe makes 12 muffins (adults only!). Here’s what you’ll need to get started:

Jalapeño Corn Bread with Cannabis Honey Butter

 

 

1 muffin = 1 serving 

Prep: 15 minutes

Bake: 15 minutes

Oven Temp: 400 degrees Fahrenheit

 

Ingredients:

1 cup all-purpose flour

3/4 cup cornmeal

2 to 3 tablespoons of sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

2 beaten eggs

1 cup milk

2 tablespoons minced jalapeno peppers

1/4 cup of Honey CannaButter (see our recipe here)

 

Instructions:

First preheat oven to 400 degrees Fahrenheit. Grease 2 1/2 inch muffin baking sheet. Chop jalapeno peppers; set aside.

 

In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder and salt; set aside.

 

In a small mixing bowl, combine eggs, milk, jalapeno peppers and melted Honey CannaButter. Add egg mixture all at once to flour mixture. Stir until moistened - be sure to leave lumps.

 

Spoon the batter into the muffin tray (12 muffin cups preferred) filling two-thirds full.

 

Smooth the tops of the batter with a spoon and lightly sprinkle with sugar. Bake for 15 minutes or until golden brown. Insert toothpick to check centers - the toothpick should come out clean. 

 

If you are a cannabis pro and know your tolerance well, top the warm corn bread with the Honey CannaButter and enjoy!

 

Recommended Wine Pairing:

 

Claiborne & Churchill Dry Riesling 2014 - This is the perfect wine to complement the spicy, sweet characteristics of jalapeno corn bread. The high acidity helps balance the richness while the soft floral aromas pair harmoniously with the Honey CannaButter. To purchase this wine, please click here.

 

 

 

Peace, Love & Cannabis,

 

The Herb Somm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Fine Print:

You assume all risk from the use of our recipes. Neither The Herb Somm nor the authors shall be liable for any injury or damage to be caused, directly or indirectly, by the information provided in this guide. Neither The Herb Somm nor authors are liable for any allergic reaction to any ingredient listed in our recipes - including cannabis. No legal, medical, or other professional relationship exists between The Herb Somm and those reading our guides. Under no circumstance should any recipes or pairings be given to children. Adults 21+ only.

 

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