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The Hirshon African-American Cornbread Kush

The Hirshon African-American Cornbread Kush

  • Total Time: 0 hours


Units Scale
  • 2 yellow onions, roughly chopped
  • 4 tablespoons lard, shortening or cooking oil (TFD prefers lard from heritage hogs)
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 3 tbsp. assorted herbs – sage, rosemary, thyme, 1 each
  • 1/4 cup of bits country ham – take a slice of Smithfield ham and mince it in a food processor
  • 1/4 cup peeled, diced granny smith apples (TFD very optional addition, this was not in the original recipe)
  • 1 medium pan yellow cornbread cool, slightly dry and crumbled
  • 1/4 cup chicken, ham, beef or vegetable stock (you can also choose to use the pot liquor from greens as your stock – TFD prefers chicken stock)


  1. Heat the lard, shortening or oil in a large skillet, Sauté the onions until they are translucent, adding ½ the salt and ½ the red pepper flakes, and some of the herbs.
  2. As the onions begin to turn clear, add the meat and add the rest of the oil to the pan. Slowly incorporate the crumbled cornbread into the skilled until all of it is completely incorporated.
  3. Add the rest of the red pepper, diced apples, herbs, and salt, and the stock to moisten. Cook over a low heat and stir frequently until the stock has been fully absorbed. Do not allow the kush to burn. Serve immediately with boiled vegetables or fish.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 224.03 kcal
  • Sugar: 3.39 g
  • Sodium: 302.12 mg
  • Fat: 16.74 g
  • Saturated Fat: 1.81 g
  • Trans Fat: 0.06 g
  • Carbohydrates: 15.02 g
  • Fiber: 1.57 g
  • Protein: 4.27 g
  • Cholesterol: 14.86 mg

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