You are here

Member since May 2007
0
4.5

College Kid's Microwave Cornbread

What you need: 

1/2 cup cornmeal
1/2 cup flour (I use whole wheat)
1 to 2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plain nondairy milk or water

What you do: 

1. Mix dry ingredients in medium sized microwavable bowl. Add milk or water; batter will be thick. Make sure to leave room for the bread to rise.
2. Microwave for 1 1/2-3 minutes, depending on your microwave and the bowl you are using. Bread is done when the top stops bubbling and looks dry.
This is a great, quick, cheap and filling dinner if a can of beans is added. I make it just for myself, but there's always leftovers because it's so filling. Costs me less than 50 cents a bowl too! Margarine or oil can be added, but I prefer a lighter version without the crispy crust.
It has about 500 calories, 3g of fat, 11g fiber, and 13g of protein if you use 1 tablespoon sugar, whole wheat flour, and water.
Source of recipe: I made this recipe.

Preparation Time: 
1 minute, Cooking time: 2 minutes
Cooking Time: 
2 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

This is super quick and easy. I made a quick chili this afternoon and didn't have the time or forethought to make cornbread, so I tried this recipe. A microwave version of a bread, cake, etc. in my experience is never quite as good as the oven version, but for what it's intended to be, this recipe is pretty good. I made a half recipe and poured chili over the top of it, and it's delicious. I'll definitely make this again (next time I'm too lazy to make cornbread in the oven).

0 likes

This was perfect to satisfy a quick craving for cornbread! I used more sweetener than called for and unsweetened almond milk. I halved the recipe and cooked it for two minutes.
It was still too big of a serving! Thanks for a quick and easy recipe!

0 likes

I was surprised that this came out so well! Despite omitting the salt and using water instead of soymilk, this tasted pretty good. I also used 2 tbsp. sugar. I think it would definitely be better with soymilk though. Thanks for sharing!

0 likes

The texture was great but it wasn't as sweet as I had hoped. Over all I enjoyed it and would probably make it again if I had a craving :>

0 likes

I admit I was very sceptical towards this recepie at first, and I've never tried cornbread nor microwave bread before. But it turned out great! I used oat milk, 1tbs sugar and microwaved it for 3,5 minutes. It kinda reminds me of muffins, but I still like it.

0 likes

Ok so this is not the greatest cornbread recipe ever. But considering that it is RIDICULOUSLY EASY to make kinda balances it out. I didnt have sugar at hand so I used stevia instead. Came out a bit too sweet but excellent with some chili soup I had leftover! yuummmm

0 likes

This is remarkably good, given how quickly it can be prepared. I think I microwaved my cornbread a little too long, so it became a little spongy. There was a soft, wet spot in the middle, and I wanted it to be cooked. I advise leaving the soft spot, if it's there, and it will probably firm up after sitting from the microwaving.

Thanks! I would suggest you try microwaving it in a bigger bowl though, because maybe it's too big and round to get all the heat to the center. It microwaves perfectly in a standard bowl when I use half the recipe.

0 likes

This is remarkably good, given how quickly it can be prepared. I think I microwaved my cornbread a little too long, so it became a little spongy. There was a soft, wet spot in the middle, and I wanted it to be cooked. I advise leaving the soft spot, if it's there, and it will probably firm up after sitting from the microwaving.

I ate the cornbread with lentil soup. If you were going to eat it with plain beans, I think the following would be great additions to "punch up" the cornbread a bit: diced scallions, jalapeno, and cilantro. (These additions are based on a recipe recently in the New York Times for arepas, a kind of Venezuelan corn cake.) Also, corn kernels would probably make a nice addition. 

I think the cornbread, beans, and yogurt would make a nice and quick meal combination.

0 likes

It's much tastier with 2 T sugar and milk, but more like a muffin than bread.

0 likes
Log in or register to post comments