Easy Microwave Cornbread

Name: Easy Microwave Cornbread
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 8 serving
Ingredients: 250 g Quaker yellow cornmeal; 250 g Frying; 2 large eggs; 250 ml to 300ml whole milk; 1 large onion; ½ teaspoon kosher salt; 50 g butter or oil; 1 teaspoon anise seeds; 1 tablespoon non-Aluminum baking powder; 1 tablespoon grated Parmesan cheese

User Reviews

4.9

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
15 mins
Servings
8
Calories
486 kcal
Course
Side Dish
Cuisine
Paraguayan

Easy Microwave Cornbread

Deacon Moody

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If you're looking for a quick and easy way to make delicious cornbread, this Microwave Cornbread recipe is just what you need! With simple ingredients like cornmeal, cheese, eggs, and milk, this recipe comes together quickly and can be cooked in the microwave in 8-10 minutes. Adding onions, anise seeds, and Parmesan cheese gives this cornbread a savory and flavorful twist. This microwave cornbread will surely become a household favorite, perfect as a side dish for soups, stews, chili, or a tasty snack.

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Ingredients

Servings

250 g Quaker yellow cornmeal
250 g Frying (Queso de Freir), Queso Blanco, Queso Fresco or 4 cheese Mexican Blend
2 large eggs , beaten
250 ml to 300ml whole milk , room temperature
1 large onion , chopped
½ teaspoon kosher salt
50 g butter or oil
1 teaspoon anise seeds
1 tablespoon non-Aluminum baking powder
1 tablespoon grated Parmesan cheese

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Instructions

Grease your 10" Pyrex glass pie dish with cooking spray; set aside. In a small microwave-safe dish, add the chopped onion, salt, and butter—microwave on high for 3 minutes.
Whisk to combine the cornmeal, baking powder, anise seeds, and grated Parmesan cheese in a large bowl. In a small bowl, lightly whisk the eggs along with the milk; gradually pour in the cornmeal mixture and cheese, and using a rubber spatula or wooden spoon, stir to combine all ingredients thoroughly.
Pour the batter into the prepared dish and cook in the microwave on high for 12 minutes or until a tester inserted into the center comes out clean. Let cool in the Pyrex dish for about 10 minutes and serve. Enjoy!!!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: microwave cornbread, allow it to cool completely, and then wrap it tightly in plastic or aluminum foil. You can store it at room temperature for up to 2 days or in the refrigerator for up to a week.
To reheat: the cornbread, microwave it for 20-30 seconds per slice or until warm. Alternatively, you can reheat it in the oven by wrapping it in foil and baking it at 350°F for 10-15 minutes.
To give the cornbread a crispier texture, you can toast it in a skillet or griddle until it's golden brown on both sides. Adding a bit of butter or oil to the pan can help prevent the cornbread from sticking and add some extra flavor. Reheating the cornbread will help restore its soft and tender texture, making it just as enjoyable as freshly baked.
To give the cornbread a crispier texture, you can toast it in a skillet or griddle until it's golden brown on both sides. Adding a bit of butter or oil to the pan can help prevent the cornbread from sticking and add some extra flavor. Reheating the cornbread will help restore its soft and tender texture, making it just as enjoyable as freshly baked.
Make-Ahead
Make-Ahead
To make this cornbread recipe ahead of time, prepare the batter following the instructions up to the point of pouring it into the dish. Instead of cooking immediately, cover the batter and refrigerate it until you're ready to bake. When ready, simply pour the batter into the dish and microwave it as directed. This allows you to prepare the batter in advance for a quicker and more convenient meal preparation.
To make this cornbread recipe ahead of time, prepare the batter following the instructions up to the point of pouring it into the dish. Instead of cooking immediately, cover the batter and refrigerate it until you're ready to bake. When ready, simply pour the batter into the dish and microwave it as directed. This allows you to prepare the batter in advance for a quicker and more convenient meal preparation.
To store: microwave cornbread, allow it to cool completely, and then wrap it tightly in plastic or aluminum foil. You can store it at room temperature for up to 2 days or in the refrigerator for up to a week.
To reheat: the cornbread, microwave it for 20-30 seconds per slice or until warm. Alternatively, you can reheat it in the oven by wrapping it in foil and baking it at 350°F for 10-15 minutes.