Hot Buttered Buds: Infusing Massachusetts Comfort Foods with Your Homegrown Weed

Massachusetts isn’t just famous for lobster rolls, clam chowder, and wicked cold winters—it’s also home to some of the most enthusiastic cannabis growers in the country. And if you’ve got homegrown bud stashed in jars or curing in your basement, there’s no reason it shouldn’t show up in the kitchen next to your Yankee pot roast or baked beans.

Welcome to the ultimate mashup: Massachusetts comfort food meets infused cannabis cooking. Whether you’re planning a cozy night in or just want a new way to enjoy your harvest, here’s how to blend local flavors with your favorite strain - no fancy culinary degree required.

Make the Magic Ingredient: Cannabutter

You’ll need this base for most of the recipes below.

What You Need:

• ½ oz decarboxylated homegrown cannabis (about 14g)
• 1 cup (2 sticks) unsalted butter
• 1 cup water (to prevent scorching)

Quick Steps:

• Decarb your bud: Grind loosely and bake at 240°F for 30–40 minutes.
• Simmer it slow: Combine butter, water, and decarbed cannabis in a saucepan or slow cooker on low for 2–3 hours.
• Strain: Use cheesecloth to remove the plant matter. Let cool. Refrigerate until solid.

Now you’ve got the golden ingredient to turn any comfort dish into a high time.

1. New England Clam Chowder (But Elevated)

Creamy, rich, and perfect on a cold day - this is Massachusetts in a bowl. Adding a spoonful of cannabutter gives it a subtle earthiness that pairs well with the briny clams.

Infusion Tip:

Replace 1 tablespoon of regular butter with cannabutter per serving just before ladling it into the bowl.

2. Hot Buttered Lobster Rolls with a Buzz

Forget mayo. Go old-school Cape Cod style - warm butter drizzled over fresh lobster meat, tucked into a toasted split-top bun.

Infusion Tip:

Mix melted cannabutter with plain butter (50/50) to drizzle over the meat. Serve with kettle chips and a back porch breeze.

3. Boston Baked Beans with a Stoney Twist

Molasses-sweet, savory, and slow-cooked - this dish is a staple at backyard get-togethers and Red Sox pre-games.

Infusion Tip:

Swap in 2–3 tablespoons of cannabutter during the final hour of cooking to keep potency intact without breaking down the THC.

4. Maple Cornbread Muffins with Cannabutter Swirl

Perfectly sweet with that classic New England maple syrup flair.

Infusion Tip:

Bake your muffins normally, but add a dab of cannabutter on top of each hot muffin straight out of the oven. Let it melt into the top like a glaze.

5. Canna-Apple Crisp (aka Bud Pie for Fall)

Apples from your local orchard, cinnamon, oats, brown sugar and cannabutter baked into the topping? Now that sounds tasty!

Infusion Tip:

Use cannabutter in the crisp topping in place of regular butter. It blends beautifully and adds a relaxing body effect to a fall favorite.

Dosing Tips:

• Start slow: Know your strain and potency. Homegrown bud varies wildly.
• Label everything: Especially if you’re storing infused dishes in the fridge or freezer.
• Test portions: Try a small amount first before serving to guests or accidentally missing the third inning.

Cooking with cannabis doesn’t mean you have to ditch your roots - or your recipes. Infusing Massachusetts comfort food with your homegrown weed is a flavorful way to celebrate your harvest and your heritage.

Whether you’re a first-time grower or a seasoned green thumb, We're HomeGrow Helpline and we're here to help you grow smarter, cook better, and enjoy every sticky, savory step along the way.