Cannabis-Infused Corn Casserole

Prep Time: 1 hr, 5 min Yield 8 servings

Ingredients

• 1 can (15 oz) whole kernel corn, drained

• 1 can (15 oz) creamed corn

• 1 c sour cream

• 1/2 c butter

• .125g to .25g RSO/FSO (Available in Dispensary)

• 1 c cornbread mix 

• 2 large eggs

• 1 c shredded cheddar cheese (optional)

• Salt and pepper, to taste

Instructions

1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish and set it aside.

2. In a small pan, gently heat butter and add in desired RSO. Heat on low and stir until completely combined. Approximately 10mins Remove from heat.

3. In a large mixing bowl, combine the drained whole-kernel corn, creamed corn, sour cream, melted cannabutter, cornbread mix, and eggs. Mix until all the ingredients are well combined. If desired, you can also add shredded cheddar cheese for extra flavor.

4. Season the mixture with salt and pepper to taste. Remember that canned ingredients may already contain some salt, so don’t go overboard with the salt! Stir everything together until you have a smooth, well-mixed batter.

5. Pour the corn mixture into the greased 9x13-inch baking dish, spreading it out evenly.

6. Place the baking dish in the preheated oven and bake for approximately 45-50 minutes, or until the corn casserole is set and the top is golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean when the casserole is done.

7. Once the corn casserole is ready, remove it from the oven and let it cool for a few minutes. If desired, garnish with chopped fresh parsley or chives for a pop of color. Slice and serve warm.