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Microwave Corn Bread

recipe at a glance
Rating: 4/5
2 reviews
1 comment

ready in: 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.

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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:
Sep 1, 2010

REVIEW: 5 star 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

Tester in the Lord

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

REVIEW: 4 star 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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