Culinary Cannabis

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Baked Bacon, jalapino and cheddar cornbread story.docx

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Baked Bacon, Jalapeño and Cheddar Cornbread Story

Hello Everyone!

Thanks for stopping by today to talk about this blazing cornbread. Ready in less than an hour (including baking time), this recipe will get you out of the kitchen quick, and, the faster you get out of the kitchen, the sooner you can do whatever you want, including eating this cornbread. I think cornbread is the perfect quick bread…it goes well with hearty dishes like chili or pulled pork, as well as with light dishes like a garden salad. So, summer or winter, this bread works.
My husband has strong opinions about all types of cornbread and cornbread adjacent recipes, having spent his formative years in Kentucky, the self-proclaimed cornbread capital of the nation. We have in depth discussions about the difference between cornbread and cornpone (still looking for an answer) and how much sugar is the appropriate amount (a lot). That being said, his only suggestion for this recipe was to add some whole corn kernels. I’m not opposed to adding corn kernels, but I think they should be fresh. Since it’s not quite fresh corn season here in my corner of the world, I opted to leave them out of this recipe. Frozen corn can be used, just make sure to defrost and pat the kernels dry before adding them to the batter. I use ½ cup of corn, either fresh or frozen, if I add it. Yes, I do occasionally lower my standards and use frozen corn in the winter.
In this recipe, I used a national, mass market fine grained yellow cornmeal. The taste of the cornbread is amazing if you can find an artisian cornmeal. Even an upgrade to something like Bob’s Red Mill will help. Or, try mixing yellow and white cornmeal for a marble effect bread.
I used a Blueberry Disel strain in this recipe.

Baked bacon, Jalapeño & Cheddar Cornbread Recipe

12 oz thick cut bacon, cooked and diced, drippings reserved
1-2 jalapeños, diced, seeds and membranes removed if desired
1 c Cheddar cheese, shredded
1 ¼ c cornmeal
1 ¼ c all purpose flour
1 ¼ c buttermilk
2 eggs
1 t salt
¼ c infused sugar
1/3 c infused bacon fat or infused butter, melted + more to butter baking pan
4 t baking powder

Preheat oven to 400 F. Put reserved drippings from cooking the bacon to the bottom of a 10 inch (hopefully) cast iron skillet. If not cast iron, use the heaviest 10 inch pan you own. Place the skillet in the oven while it is preheating.
In a large bowl, combine flour, cornmeal, salt, baking powder, cheddar cheese, bacon and jalapeños. Stir to combine.
In a separate bowl, combine buttermilk, eggs and infused bacon fat and mix until well combined. Add to bowl with wet ingredients and stir until just combined. Do not over mix.
Add batter to prepared skillet and return skillet to oven.
Bake for approximately 30 minutes or until a tester comes out with no crumbs.

As always with cannabis infused food start with a small portion until you learn your till you learn your tolerance level

Culinarily Yours in Cannabis,

Mary Ann