Microwave Corn Bread

print recipe
email recipe
save recipe
add photo
add review
#2938

serves/makes:

ready in:
under 30 minutes

2 reviews
1 comment

ingredients

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

directions

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.

added by

luckytrim

nutrition data

309 calories, 12 grams fat, 44 grams carbohydrates, 7 grams protein per serving.

reviews & comments

debi909 REVIEW:
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!!!
Tester in the Lord January 23, 2010

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.
bonnied REVIEW:
January 1, 2009

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

13 Ways To Use Frozen Spinach (and love it!)

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

25 Cakes With A Secret Ingredient

What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.