It literally takes me 5 minutes to get this cornbread on the table–including absolutely all steps. I’ll be honest–it tastes better baked in a regular oven. But it’s still pretty darn good in the microwave, and sometimes I only have 5 minutes!
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.
Per Serving: 154 calories; protein 3.6g; carbohydrates 21.4g; fat 6.2g; cholesterol 32.6mg; sodium 283.2mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.