5 Minute Microwave Cornbread Recipes

5 MINUTE MICROWAVE CORNBREAD

5 Minute Microwave Cornbread image

It literally takes me 5 minutes to get this cornbread on the table--including absolutely all steps. I'll be honest--it tastes better baked in a regular oven. But it's still pretty darn good in the microwave, and sometimes I only have 5 minutes!

Provided by Sylvia Moestl Vasilik

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup all-purpose flour
½ cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup milk
2 tablespoons vegetable oil

Steps:

Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 21.4 g, Cholesterol 32.6 mg, Fat 6.2 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 283.2 mg, Sugar 5.3 g

MICROWAVE CORNBREAD CASSEROLE

Microwave Cornbread Casserole image

I always seem to be short on time, so this quick-and-easy supper is just perfect for me. You can find the ingredients in my kitchen any day of the week!-Cynthia Rodgers, Brewton, Alabama

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups frozen mixed vegetables
1-1/2 cups cubed fully cooked ham
1 package (6 ounces) cornbread stuffing mix
3 large eggs
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

In a greased 11x7-in. microwave-safe dish, combine vegetables, ham and stuffing mix; mix well. In a bowl, combine eggs, milk, salt and pepper. Pour over cornbread mixture. cover and refrigerate for at least 5 hours or overnight., Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 14-18 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 358 calories, Fat 15g fat (7g saturated fat), Cholesterol 156mg cholesterol, Sodium 1170mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein.

QUICK MICROWAVE CORNBREAD

Quick Microwave Cornbread image

This is a very quick and easy moist, soft, and crumbly yellow cornbread. Excellent with Idaho Chili Stew #112577

Provided by LUv 2 BaKE

Categories Breads

Time 16m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons peanut oil (I always use peanut oil, which is excellent, but another type of oil may be used.)
2 tablespoons water
1 tablespoon sugar (this is how I make the bread, making it not sweet, for a bit sweeter bread add an extra 1-2 tbsp)
1 egg
3/4 cup plain fat-free yogurt
1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Steps:

Combine all ingredients until just mixed.
Pour into a sprayed (greased) microwavable ring pan or microwavable dish with a glass in the centre.
Place pan or dish on a upsidedown saucer in microwave.
Let stand 5 minutes in microwave.
Then, for a 1200watt microwave, cook on HIGH for 3 minutes until dry on top (when touched finger comes off clean).
NOTE: cooking time depends on the wattage of the microwave -in our old microwave, which was 500watts I microwaved on HIGH 6 minutes.
Serve right away for a fresh, warm cornbread.
Excellent plain, with garlic butter, or even peanut butter!
Serves 8 with 8 good sized wedges.

MICROWAVE CORNBREAD

Microwave Cornbread image

Avoid heating up the oven when you quickly want some fresh cornbread with dinner; this is best served warm. It's also perfect when you quickly need some cornbread to make a stuffing.

Provided by Lennie

Categories Breads

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup canola oil
1 cup milk
2 large eggs

Steps:

Combine cornmeal, flour, baking powder and salt in a mixing bowl; stir in oil.
Beat milk and eggs together, then mix with dry ingredients.
Pour into a six-cup plastic ring mold.
Microwave on High for four to five minutes.
Let rest five minutes before removing from ring mold.

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