First, make sure your cheddar cheese is shreded and ready to go.
Melt the cannabutter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.In a slow and steady stream, whisk in the milk. After it’s all added, continue whisking until it slightly thickens, about 1 minute.One at a time, whisk in the remaining ingredients.
Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired.
Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan with butter or nonstick spray.Whisk the buttermilk and eggs together until combined.
Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed cannabutter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
Pour/spread batter into prepared pan. Feel free to lightly sprinkle with additional fresh pepper and/or cheese. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool bread on a wire rack for at least 10 minutes. Enjoy!