Beer makes batters better, meat more tender, and sauces more flavorful.
Microwave Corn Bread
- add review
- #2938
serves/makes:
ready in:
under 30 minutes
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.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more microwave miscellaneous recipes
reviews & comments
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!!!
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.
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