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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What is Microwave Cornbread?
Microwave Cornbread is a quick and easy recipe that allows you to make cornbread in the microwave in just a few minutes. It is a savory bread made with cornmeal, cheese, eggs, milk, and flavorful additions like onions, anise seeds, and Parmesan cheese. The batter is mixed, poured into a greased microwave-safe dish, and cooked on high power for 8-10 minutes. This recipe provides a convenient way to make cornbread without an oven, making it perfect for busy weeknights or when you don't want to heat the kitchen with a traditional oven.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Quaker Yellow Cornmeal: This is the main ingredient and provides the corn flavor and texture to the cornbread.
- Frying (Queso de Freir), Queso Blanco, Queso Fresco, or 4 cheese Mexican Blend: This cheese adds a savory flavor and gooey texture to the cornbread.
- Eggs, beaten: The eggs act as a binder for the cornbread, holding all the ingredients together.
- Whole milk, room temperature: The milk adds moisture and richness to the cornbread.
- Large onion, chopped: This adds a savory flavor and a bit of texture to the cornbread.
- Kosher salt: This enhances the cornbread's overall flavor and balances the cornmeal's sweetness.
- Butter or oil: This adds richness and helps to keep the cornbread moist.
- Anise seeds: This adds a subtle licorice flavor to the cornbread, enhancing its complexity.
- Non-aluminum baking powder: This leavening agent helps the cornbread rise and become light and fluffy.
- Grated Parmesan cheese: This adds a savory and nutty flavor to the cornbread, complementing the cheese and onions.
Tools you'll need
How to Make Microwave Cornbread
Note: The full instructions are provided in the recipe card below.
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 with the milk; gradually pour in the cornmeal mixture and cheese, and use a rubber spatula or wooden spoon 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!!!
Substitutions
- Cornmeal: Use corn flour or polenta instead if you don't have cornmeal. However, remember that the cornbread's texture and flavor may differ slightly.
- Cheese: If you can't find the types of cheese listed in the recipe, you can use any other type of cheese that melts well, such as cheddar, mozzarella, or Monterey Jack.
- Whole milk: You can use any milk you prefer, such as skim, 1%, or 2%. Alternatively, you can use non-dairy milk like almond, soy, or oat.
- Onion: If you don't like onions or don't have them on hand, you can omit them or use another type of vegetable, such as chopped bell pepper, corn kernels, or scallions.
- Anise seeds: If you don't have anise seeds, you can omit them or use another type of spice, such as fennel seeds, cumin seeds, or dried thyme.
- Baking powder: If you don't have baking powder, you can make your own by mixing ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar. Alternatively, you can use self-rising cornmeal, which already contains leavening agents.
- Parmesan cheese: If you don't have Parmesan cheese, you can use any other grated cheese, such as Romano, Asiago, or Pecorino.
Variations
- Jalapeno cornbread: Add some finely chopped peppers to the batter for a spicy kick.
- Bacon cornbread: Fry up some bacon until crispy, then crumble it and stir it into the batter before cooking.
- Herb cornbread: Add fresh or dried herbs to the batter, such as rosemary, thyme, or sage, for an aromatic twist.
- Gluten-free cornbread: Use gluten-free cornmeal or flour and ensure all the other ingredients are gluten-free.
- Corn muffins: Spoon the batter into a greased muffin tin instead of a baking dish, and bake in the microwave for 3-5 minutes or until a toothpick inserted into the center comes clean.
How to Serve
Microwave cornbread is a versatile and delicious dish that can be served in various ways. As a side dish, it pairs well with hearty soups, stews, or barbecue. You can also enjoy it as a snack or appetizer by cutting it into small squares. Adding butter or honey to the warm cornbread makes it even more delicious. Cornbread can be served alongside a salad for a satisfying meal or with toppings like salsa, sour cream, cheese, or herbs for added flavor.
Additionally, you can serve it as a breakfast item with scrambled eggs, bacon, or sausage. Regardless of how you choose to serve it, microwave cornbread is a quick and easy way to enjoy the comforting and savory taste of traditional cornbread.
How to Store & Re-Heat
To store: Allow it to cool completely, 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: Microwave the Microwave Cornbread 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.
Make-Ahead
To make this cornbread recipe ahead of time, prepare the batter following the instructions and pour 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.
Tips for Making The Best Microwave Cornbread
- Use fresh ingredients: Ensure all your ingredients are fresh and not expired. Old ingredients can affect the taste and texture of Microwave Cornbread.
- Measure accurately: To ensure that the Microwave Cornbread turns out just right, measure all the ingredients accurately. Use a kitchen scale or measuring cups and spoons for best results.
- Mix well: Mix the batter thoroughly to ensure that all the ingredients are evenly distributed. This will help the Microwave Cornbread cook evenly and prevent clumps or lumps from forming.
- Don't overcook: Microwave cooking times can vary, so keep a close eye on the Microwave Cornbread and stop cooking it once it's fully cooked. Overcooking can cause the cornbread to become dry and tough.
- Let it cool: Allow the Microwave Cornbread to cool for a few minutes before slicing and serving. This will help it to set and prevent it from falling apart.
- Customize to your taste: Experiment with different variations and substitutions to find the perfect flavor and texture for your taste buds. Add your favorite spices, cheeses, or herbs to create a unique and delicious cornbread perfect for you.
FAQ
How do I know when the Microwave Cornbread is fully cooked?
You can test the doneness of the cornbread by inserting a toothpick in the center. If it comes out clean, the cornbread is fully cooked.
Can I make cornbread in the oven instead of the microwave?
You can make cornbread in the oven by following a traditional recipe and baking it at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Why is my cornbread still wet in the center after microwaving?
Ensure your microwave is set to the correct power level and you've followed the recommended cooking time. If it's still wet, microwave it for additional short intervals until a tester inserted in the center comes out clean.
My cornbread is dense and heavy. What went wrong?
Cornbread can become dense if you overmix the batter. Be gentle when combining the ingredients to avoid overworking the batter.
My Microwave Cornbread is sticking to the dish. What should I do?
Ensure you've properly greased the Pyrex dish with cooking spray. You can also try running a knife around the edges of the cornbread to help loosen it.
Why does my cornbread taste overly salty?
Be cautious with the amount of salt used. If you find it too salty, reduce the salt to your taste in the future.
My cornbread is too dry. How can I prevent this?
Overcooking or overheating in the microwave can cause dryness. Follow the recommended cooking time and check for doneness with a tester before taking it out.
Related Recipes:
- Healthy Corn Souffle
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
Recipe
Easy Microwave Cornbread
Ingredients
- 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
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!!!
Notes
- 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.