Microwave Cornbread

Serves 8


For honey butter:
… 1/4 cup unsalted butter, room temperature
… 1 tablespoon honey (optional)
For cornbread:
… 1/2 cup unsalted butter, melted, plus more for greasing dish
… 1 cup all-purpose flour
… 1 cup yellow corn meal
… 1/4 cup sugar
… 2 teaspoons baking powder
… 1/8 teaspoon salt
… 1/2 cup milk, or buttermilk
… 1 large egg, lightly beaten


  1. For honey butter: In a small bowl, mix butter and honey (if using). Set aside.
  2. For cornbread: Grease a 8×8-inch baking dish with butter. In a large bowl, mix flour, cornmeal, sugar, baking powder and salt. Make a well (hole) in the center of the dry ingredients and add milk, butter and eggs. Stir until just mixed.
  3. Pour batter into greased baking dish. Microwave on high for 5 to 8 minutes until a toothpick poked into the center comes out clean. Let cool for 10 minutes before slicing into 8 squares. Serve with honey butter and enjoy.

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