CANNABIS-INFUSED SMOTHERED CORNBREAD MEATBALL CUPS

A made-up comfort dish that feels like soul food got shrunk down into a tiny personal bake. Tender beef meatballs sit in peppered onion gravy inside little cornbread cups, then get finished with cannabis brown butter. Rich, savory, and built for one very happy person or two people sharing with spoons.

Terpene Pairing

Caryophyllene + Myrcene — peppery warmth and deep comforting body that fit onion gravy, beef, and cornbread perfectly.

Suggested Strains

OG Kush • Northern Lights • GMO

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Brown Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
½ tsp black pepper
Pinch smoked paprika

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, pepper, and smoked paprika.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.
8. Melt a small portion later until lightly nutty and golden for finishing.

Step 3 — Small Batch Meatballs

Ingredients

½ lb ground beef
2 tbsp fine breadcrumbs
1 tbsp finely grated onion
1 small garlic clove, minced
1 tbsp chopped parsley
¼ tsp salt
¼ tsp black pepper
1 egg yolk

Instructions

1. Combine all ingredients in a bowl.
2. Mix gently until just combined.
3. Roll into 6 small meatballs.
4. Brown in a lightly oiled skillet over medium heat for 5–6 minutes, turning until browned.
5. Remove and set aside.

Step 4 — Peppered Onion Gravy

Ingredients

1 tbsp butter
½ small onion, thinly sliced
1 tbsp flour
¾ cup beef stock
2 tbsp heavy cream
½ tsp black pepper
¼ tsp salt
1 tsp cannabis brown butter

Instructions

1. Melt butter in a skillet over medium heat.
2. Cook onions 5–6 minutes until softened.
3. Stir in flour and cook 1 minute.
4. Slowly whisk in beef stock and cream.
5. Add pepper and salt.
6. Simmer 3–4 minutes until thickened.
7. Stir in 1 tsp cannabis brown butter.
8. Return meatballs to the gravy briefly to coat.

Step 5 — Cornbread Cups

Ingredients

½ cup cornmeal
½ cup flour
1 tsp baking powder
¼ tsp salt
1 egg
⅓ cup buttermilk
1 tbsp melted butter
1 tsp honey

Instructions

1. Preheat oven to 375°F / 190°C.
2. Mix cornmeal, flour, baking powder, and salt.
3. Whisk egg, buttermilk, melted butter, and honey.
4. Stir wet ingredients into dry until just combined.
5. Grease 6 jumbo muffin wells or 2 small ramekins.
6. Spoon batter in and push some batter slightly up the sides to create a cup shape as it bakes.
7. Bake 12–15 minutes until golden.

Step 6 — Assemble and Finish

Ingredients

Cornbread cups
Meatballs in gravy
1 tsp melted cannabis brown butter
Chopped chives
Cracked black pepper

Instructions

1. Spoon a little gravy into each cornbread cup.
2. Add the meatballs.
3. Spoon more gravy over top.
4. Drizzle lightly with melted cannabis brown butter.
5. Finish with chives and cracked black pepper.
6. Serve hot.