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.
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!!!
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.
