Ingredients:
2 cups almond flour
1/4 cup coconut flour
2 tsp coconut sugar
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 eggs, lightly beaten
10 Tbsp cannabis infused, unsalted butter or ghee, melted
1 cup plain, Greek yogurt
1 medium onion, minced
Instructions:
Preheat oven to 425° F. Mix almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, mix eggs, melted & slightly cooled butter, and yogurt. Pour yogurt mixture into the flour mixture, add minced onion and mix well until everything is well incorporated. Pour the cornbread batter into a greased 8 x 8 inch baking dish and spread out evenly. Bake at 425° F for 30 – 35 minutes. Remove from oven and drizzle more canna butter over top.
