Spicy Corn Bake Made With Cannabis
Ingredients
Directions
Ingredients
4
ears corn, shucked
Jump
1
cage-free egg, lightly beaten
Jump
2 c
whole milk, warmed
Jump
c
fine yellow cornmeal
Jump
3 tbsp
cane sugar
Jump
tsp
cayenne pepper
Jump
1 ½ c
grated mild cheddar cheese
Jump
1 ½ tsp
fine sea salt
Jump
1 ½ tbsp
unsalted butter, plus 1 tablespoon at room temperature
Jump
1 tbsp
plus 1 teaspoon CannaButter
Jump
6
scallions, minced
Jump
2
jalapeño peppers, minced
Jump
1
Scotch bonnet pepper, minced
Jump
1 tsp
chopped fresh thyme leaves
Jump
½ tsp
freshly ground black pepper
Jump
¼ c
all-purpose flour
Jump
3 tbsp
chopped fresh flat-leaf parsley
Jump
Spicy Corn Bake Made With Cannabis

Cedella Marley, daughter of reggae legend Bob Marley, combines the healing properties of cannabis with her wellness regimen in Cooking with Herb. Note: This recipe requires Cannabutter.

This sweet, creamy, rich corn dish is a party favorite at my house. It brings a more sophisticated and refined quality to an Herb party—serve it with a kale salad and maybe the Snapper Escovitch or a piece of grilled jerk chicken and you have a fine meal that could be served in any restaurant (but yours is better because it is made with love . . . and Herb!).

8 servings (5mg THC per serving)

  1. Preheat the oven to 350°F.
  2. Grate three ears of corn on the medium holes of a box grater into a large bowl. Hold the remaining ear of corn upright and use a large sharp knife to slice from top to bottom, removing the kernels from the cob. Add the kernels to the corn pulp. Whisk in the egg, then add 1 cup of the milk, the cornmeal, sugar, cayenne, 1⁄2 cup of the cheddar, and 1 teaspoon of the salt. Set aside.
  3. Heat 1 1⁄2 tablespoons of the butter and the CannaButter in a medium skillet over medium heat. Reduce the heat to medium and add the scallions, jalapeños, Scotch bonnet, thyme, 1⁄2 teaspoon of the salt, and the black pepper. Cook, stirring often, until the scallions are soft, about 2 minutes.
  4. Stir the flour into the skillet and cook, stirring constantly, until it becomes golden, about 2 minutes. Gradually add the remaining 1 cup milk, stirring occasionally, so you don’t get any lumps, then remove from the heat. Add the mixture to the corn mixture, whisking to combine.
  5. Grease a 10-inch cast-iron skillet or a 11⁄2-quart baking dish with the 1 tablespoon softened butter. Scrape in the corn mixture and bake for 30 minutes. Sprinkle with the remaining 1 cup cheddar and continue to bake until the edges are set and the center is just barely set (but a cake tester inserted into the center comes out clean), about 45 minutes. Remove from the oven, sprinkle with parsley, and serve

Reprinted from COOKING WITH HERB by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Cedella Marley, Raquel Pelzel

Cooking with Herb

Cedella Marley and Raquel Pelzel

Book Cover
[email_signup id="3"]
[email_signup id="3"]