Microwave Honey Corn Bread
A quick and fluffy microwave honey corn bread with sweet hints of honey and a tender crumb, perfect for breakfast or a side dish for any meal.
Ingredients
Instructions
- Mix cornmeal, biscuit mix, and baking powder in a large bowl.
- Add milk, eggs, honey, and vegetable oil to the dry ingredients.
- Stir just until the dry ingredients are moistened.
- Pour the batter into an 8-inch square microwave-safe baking dish.
- Cook on medium (50%) power for 10 minutes.
- Rotate the dish if the bread is rising unevenly.
- Cook on high (100%) power for an additional 2 to 4 minutes or until the bread tests done.
- Remove from microwave and let stand for 5 minutes before serving warm.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of salt. If you don't have biscuit baking mix, you can make your own by combining flour, baking powder, and salt. To ensure even cooking, check your microwave's wattage; adjust cooking times if necessary. This cornbread can also be flavored with jalapeños or cheese for a twist.
Serving Suggestions
Serve this honey cornbread warm with a pat of butter for a delicious treat. It pairs beautifully with chili, soups, or even as a side to a hearty breakfast. For a sweet touch, drizzle extra honey on top or serve with jam. For dessert, consider pairing with Cantaloupe Strawberry Sundae for a refreshing finish.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to a week. To reheat, place in the microwave for about 10-15 seconds or until warmed through. Enjoy it alongside dishes like Microwave Pretty Potato Salad for a complete meal.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Honey Corn Bread contains roughly 229 calories, with 3g protein, 46g carbohydrates, and 4g fat. It is a good source of calcium (19% of the Daily Value) and iron (10% 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 use whole wheat flour instead of cornmeal?
While whole wheat flour can be used, it will change the texture and flavor of the cornbread. If you want a healthier option, consider mixing half whole wheat flour and half cornmeal to maintain that classic cornbread taste while adding some nutrition.
What if my cornbread is not rising well in the microwave?
If the cornbread is not rising evenly, ensure that your microwave is set to the correct power level. Rotating the dish halfway through cooking helps with even heat distribution. You can also check if your baking powder is fresh, as expired baking powder can affect the rise.
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before cooking. Just give it a good stir before pouring it into the dish and microwaving. This is perfect for busy mornings or when entertaining guests.
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).