Don't forget the desert! This special recipe has two secret ingredients: honey and LEVO-infused butter. The result? A creamier, smoother, pudding-like cornbread. It's called spoon bread!

Searching for more dessert recipes that are just—perfect—for Thanksgiving? Try our sous vide pumpkin cheesecake, CBD spiced hot apple cider, and cinnamon sugar donuts. Download LEVO's full Thanksgiving guide here.


  • 1 (8.5 oz) box of JIFFY Corn Muffin Mix
  • 1 can creamed corn
  • 1 cup fresh corn kernels
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup LEVO infused butter, softened
  • 2 large eggs
  • 2 tbsp honey
  • 1/2 tsp sea salt

LEVO Prep:

Fill LEVO herb pod with 6 grams of coarsely ground herb.

Fill the LEVO reservoir with butter and set to 200ºF for 2.5 hours.

After the infusion is ready, dispense and use. (Use a tCheck to test the strength of your dosage!)


Preheat over to 375ºF and lightly oil a cast iron skillet.

In a large bowl, combine corn muffin mix, creamed corn, fresh corn, sour cream, heavy cream, medicated butter, eggs, honey, and sea salt.

Spread the corn mixture into the skillet and bake in oven until golden brown, about 35-40 mins.

Serve warm.

Recipe created by Chef Monica Lo of Sous Weed.

Don't forget to tag us in your creations @levo_oil and #LEVOmade!
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