Microwave Corn Bread
recipe at a glance
4 stars - 3 reviews
ready in: under 30 minutes
serves/makes: 6recipe id: 2938cook method: microwave
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
ratings & reviews
|Sep 1, 2010 debi909Member since: September 1, 2010
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!!!
Jan 23, 2010 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.
Jan 1, 2009 bonnied
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