Microwave Cornbread Recipes

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.

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.

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.

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.