Dank & Delicious Cornbread 🌿🤤

Total Time: 35 mins Yield: 9 Serving

Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ tsp garlic powder

• ¼ cup sugar (optional, for a slightly sweet balance)

• 1 cup buttermilk (or whole milk with 1 tsp vinegar)

• 2 large eggs

• 4 tbsp unsalted butter, melted

• 1 cup shredded sharp cheddar cheese

• ½ cup roasted, chopped green chiles (Hatch green chile recommended)

• 1 tbsp honey (optional, for a touch of sweetness)

• .1g/90mg RSO/FSO (Available in Dispensary)

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish or cast iron skillet.

2. In a small saucepan over low heat, melt the butter. Once melted, stir in the RSO and whisk until fully incorporated. Remove from heat and let it cool slightly.

3. In a bowl, whisk together cornmeal, flour, baking powder, salt, garlic powder, and sugar.

4. In another bowl, mix buttermilk and eggs. Slowly drizzle in the infused butter, stirring continuously to prevent the eggs from scrambling.

5. Fold in the shredded cheese and chopped green chile.

6. Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

7. Pour the batter into the prepared baking dish. Smooth the top and drizzle with honey if using.

8. Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

9. Let it cool for 5 minutes before slicing.