Microwave Cornbread
A quick and savory microwave cornbread with crispy cornflake topping, perfect for a comforting snack or side dish, suitable for busy weeknights or casual gatherings.
Ingredients
Instructions
- Sprinkle cornflake crumbs in an oiled 5 1/2 to 6-cup microwave safe ring mold.
- Combine flour, cornmeal, baking powder, sugar, and salt in a mixing bowl.
- Add eggs, milk, and oil; mix well until smooth.
- Pour the batter into the prepared ring mold.
- Cook uncovered in microwave for 5 minutes at High or until a cake tester comes out clean.
- Rotate the ring mold 1/2 turn once during cooking.
- Immediately invert the cornbread onto a serving platter.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with whole wheat flour. If you don't have cornflake crumbs, crushed corn chips or finely chopped nuts can work well too. Ensure the microwave is set to high for the best results, and consider checking for doneness a minute early to prevent overcooking.
Serving Suggestions
Serve the cornbread warm, drizzled with honey or butter for added flavor. It pairs beautifully with chili or soup, making it a perfect side for hearty meals. You can also enjoy it alongside dishes like Holly'S Zucchini And Corn to complement the flavors.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 15-30 seconds or until warm. This keeps the cornbread moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Cornbread contains roughly 279 calories, with 2g protein, 22g carbohydrates, and 22g fat. It is an excellent source of vitamin A (37% of the Daily Value), vitamin C (24% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2474mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread vegan?
Yes, you can replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use plant-based milk and oil. This will help maintain the texture while keeping it vegan.
What can I add to the batter for extra flavor?
Consider adding jalapeños for a spicy kick, or mix in shredded cheese for a savory option. You can also fold in corn kernels for added sweetness and texture, enhancing the overall flavor.
Why is my cornbread dense?
Density in cornbread can result from overmixing or using too much flour. Be sure to mix just until combined and measure flour correctly. Additionally, check your baking powder for freshness, as expired leavening agents can affect rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).