This recipe was an exciting discovery for me, as most microwave recipes are.
My cravings for chili, soup, and all things warm and hearty are still in full-swing, and cornbread is the perfect side for my favorite winter dishes. My conflict with every recipe, especially the baked ones, is what to do with the extra servings? Besides the obvious solution of eating enough food for 4 people in one sitting. For cornbread, that crisis has been averted.
This recipe made me 2 adorable mini cornbreads, and they tasted incredibly good! I may have covered these little guys with absurd amounts of butter and drizzled honey but let me tell you it was worth it.
Microwave Cornbread (from Allie’s Life)
- 1/4 cup flour
- 1/4 cup cornmeal
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 egg white
- 1/4 cup milk
- 4 teaspoons oil
- 1 tablespoon honey
1. Combine the flour, cornmeal, salt, and baking powder in a small bowl. In a separate bowl, beat the egg white until foamy and then add the milk, oil, and honey.
2. Add the wet ingredients to the dry and stir until just combined. Use cooking spray to grease a microwavable bowl, a coffee mug, or two ramekins and pour the cornbread mixture into it.
3. Cover with a paper towel and microwave on high for about 2 minutes, depending on how “done” you like your cornbread to be. (I like mine slightly doughy so I only microwave it for about 1 minute!)