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Microwave Corn Bread

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Rating: 4/5 4 stars
2 reviews
1 comment

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   6


recipe id: 2938
cook method: microwave

Microwave Corn Bread Recipe
photo by: Christine
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1 1/4 cup all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten


Combine dry ingredients. Stir in milk, oil and egg and mix just until dry ingredients are moistened. Pour batter into ungreased 9 inch pie plate or round microwaveable cake pan.

Microwave at HIGH 5-6 minutes, or until surface appears dry, rotating pan after 2-3 minutes. Let stand 5 minutes before serving.


309 calories, 12 grams fat, 44 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at

Member since: September 1, 2010
recipe rating
Thank you! I really like cornbread and cooking in the microwave is better to do in this heat. I have made other foods that way this summer. Keeping it cooler!!!

Guest at
Jan 23, 2010

Tester in the Lord
question or comment
It tasted good. Usually cornbread recipes use more meal than flour. Is there a particular reason why more flour was used? I did use 1 teaspoon of sugar like conventional oven-baked cornbread instead of 1/4 cup. Another recipe just like this on the website actually says 23 minutes instead of 2-3 like yours. And instead of 1/4 cup of vegetable oil, I used 3Tbsp. because in a conventional oven using this much oil made the cornbread too oily for me. Thank you for submitting your recipe. A blessed life to you.

Guest at

recipe rating
great cornbread out of the microwave, who would've guessed. only gave it a 4 because of course it did'nt brown like it would in an oven but otherwise just as simple as convential method but quicker. will use regularly

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