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Microwave Corn Bread

Microwave Corn Bread


1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
4 tablespoons melted butter
2/3 cup buttermilk


  1. Combine all the ingredients in a large bowl, stirring until fairly smooth. Pour into an 8-inch square or 8 1/2-inch round cake dish and smooth the top of the batter. (If using a square pan cover the corners with foil to prevent over cooking). Place the dish on top of a microwave proof cereal bowl. Cook on MEDIUM for 8 minutes; remove the foil corners. Cook on HIGH for 1 to 4 minutes, or until a toothpick inserted in the center comes out clean. (If there is no turntable in microwave, rotate 1/4 turn once or twice) Note that the top may appear damp, but not wet. Let stand directly on the counter for 5 to 10 minutes before serving. Serve warm.

Microwave Corn Bread
Nutrition Information
Microwave Corn Bread
Serving Size:
Amount Per Serving
Calories 1815.83
Calories from Fat 524.33
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 42%
Vitamin C 3%
Calcium 24%
Iron 57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon