Make yourself the ultimate fluffy, sweet, delicious comfort food: homemade Microwave Cornbread from scratch!
Cornbread is an absolute classic (serve it alongside this Microwave Quinoa Chili), the perfect comfort food that reminds us of Thanksgiving but without all the stress of actually interacting with people. You can make your own in a microwave without making a huge mess, which is truly a win.
MICROWAVE CORNBREAD
Cornbread is absolutely delicious, and it goes with all sorts of entrees, from soups to steak. But you may be thinking that you can’t make any without having an oven.
Guess what? You can make some in your microwave in the time it takes you to check your work email. Or pretend to check your email. Or see that you have 70 new emails and completely ignore them. We won’t tell.
Cornbread is not only easy to make, but it also keeps really well and you can eat it with a whole variety of things. Plus, once it goes stale you can make it into cornbread croutons for your salad.
HOW TO MAKE MICROWAVE CORNBREAD
- Combine flour, cornmeal, baking soda and salt in a small bowl.
- In a separate bowl, beat the egg white until foamy and then add the milk, oil, and honey.
- Add the wet ingredients to the dry and stir until just combined.
- Pour cornbread mixture into it.
- Microwave for 90 seconds – 2 minutes, until the top is dry and the cornbread is fluffy
WHAT TO SERVE WITH MICROWAVE CORNBREAD
Okay, so the ultimate power couple is Cornbread and butter. Seriously, it is really hard to beat this combo, unless you make cinnamon or honey butter. Honey butter is one of our personal favorites, but feel free to go nuts with any kind of butter. Except for peanut butter, that’s nasty on Cornbread, what’s wrong with you?
SAVE SOME FOR LATER
Cornbread can go stale pretty fast, so if you end up storing it at room temperature, you absolutely will need to keep it wrapped in plastic wrap or kept in an airtight container. You can also keep it in the fridge for up to a week without it going stale, but you should really still keep it wrapped tight.
COST FACTOR
$: This is a very cost-effective recipe, since everything you need you can store for later and use in a ton of other recipes. Everything will stay good at room temperature, except for the eggs, just make sure to keep them away from dampness.
MICROWAVE TABLE
- 1,000 watts or higher: Higher wattage, lower cook time. Our microwave is about 1,250 watts, but if you have one with about 1,000 watts you will want to cook for 1:12, then check it, and add another minute if needed.
- 700 watts: Microwaves under about 900 don’t heat things evenly or consistently, so don’t go anywhere while you’re cooking. Cook the Cornbread for about 1:43, then add another minute as needed.
Microwave Cornbread
Ingredients
- 1/4 cup flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt , 1 packet
- 1/4 cup whole milk , or evaporated milk
- 1 large egg white
- 1 tablespoon vegetable oil
- 1 tablespoon honey
Instructions
- Combine flour, cornmeal, baking powder and salt in a cereal bowl.
- In a separate bowl, beat the egg white until foamy and then add the milk, oil, and honey.
- Add the wet ingredients to the dry and stir until just combined.
- Pour cornbread mixture into the cereal bowl.
- Microwave for 1-2 minutes, until top is dry and cornbread is fluffy.
Nutrition
It doesn’t say how much milk?
Sorry for the delay! Recipe has been updated.