Have a single bowl of chili left? Then this is the recipe for you! This Microwave Cornbread Muffin delivers that warm, comforting, cozy cornbread flavor and is easy to make in under 90 seconds. Plus, want a second? Just mix, zap and it’s yours in no time!
Why This Microwave Cornbread Muffin Works
If you’re thinking why would I ever make just one serving, trust me, that’s a completely rational thought! But, this microwave cornbread recipe is for those nights that you have just a single-serving left of that chili or soup that needs a quick and delicious bread to soak up the broth!
If you do need to make a big batch, then head on over and checkout my Hatch Chile Cornbread Recipe here!
What You Need to Make this Recipe
Ingredients Tips + Swaps
Yellow Cornmeal + All Purpose Flour: I prefer these over a standard mix because it’s a blend made with ingredients you can pronounce. If you don’t have this, feel free to swap in a pre-made cornbread mix.
Honey: Out of this? Swap in cane sugar for a little sweetness. Choose an organic cane sugar if you are looking for a vegan option.
Milk/Butter: You can modify these based on your dietary needs, but note the flavor will change with use of a nut/seed beverage option. Using a plant-based option (like soymilk and avocado oil butter) alongside the organic cane sugar above will classify this as vegan too.
How to Make this Individual Cornbread Recipe
(1) Start by whisking the flour, cornmeal, and baking powder in a small bowl.
(2) Then add in the other ingredients and whisk until combined.
(3) Spray a microwave safe ramekin or mug with cooking spray.
(4) Pour the batter into the container. Then heat for 30 seconds in the microwave, check it, and heat remaining 20 to 25 seconds.
Pull it out of the microwave and let cool 2 to 3 minutes before topping with butter and honey.
Or, use a knife to gently help remove the batter from the sides and place on top of your bowl of chili!
Recipe Notes + Expert Tips
Here are a few swaps I’ve tried to help modify this based on what you have on hand:
- Swap a cornbread mix for the flour and cornmeal. Three tablespoons is still the amount you will need.
- If you’re out of butter, use 2 teaspoons of canola oil.
Here are a few ideas to consider if you have a special dietary need:
To make this recipe gluten-free:
- Use a gluten-free all purpose flour blend in place of all purpose flour.
To make this recipe vegan:
- Use a vegan butter (I used an avocado oil blend by Country Crock)
- Swap cane sugar for honey
- Use a vegan milk (soy works great in here)
FAQs
Yes. You will find a million different blog posts out there that will debate this topic left and right. The point is to date there is no evidence that cooking in the microwave causes harm! Healthline does a great job stating the facts, so I’d highly recommend you check out this post if you need a little more clarity.
As a dietitian and mother, I can tell you I feel 100% safe and confident preparing meals that incorporate the microwave on the regular like this simple Microwave Cornbread.
It may (or may not.) It really depends on the power of your microwave and size. I recommend starting with the 60-70 seconds with checking every 30 seconds to ensure it is cooking evenly.
What to Serve this Recipe With
Here are a few ways to enjoy this recipe for breakfast, lunch or a snack!
Or, toss in a few chocolate chips to the mix and satisfy that late night sweet treat! Oh, and of course, top with peanut butter! See, I told you, the possibilities are endless!
Microwave Cornbread Muffin
Ingredients
- 2 tablespoons all purpose flour
- 1 tablespoon yellow cornmeal
- 1/4 teaspoon baking powder
- 2 teaspoons butter melted
- 1 teaspoon honey
- 4 teaspoons milk
Instructions
- In a small bowl or mug, mix flour, cornmeal, and baking powder.
- Stir in the melted butter, honey and milk. Stir until combined.
- Spray a small mug or microwave safe dish with cooking spray.
- Microwave for 30 seconds, then check it to make sure it's not bubbling over, then microwave another 20 to 30 seconds (this will vary depending on the power of your microwave. Mine took 22 more seconds.)
- Remove with a kitchen towel (it will be hot).
- Enjoy!
Notes
- Swap a cornbread mix for the flour and cornmeal. Three tablespoons is still the amount you will need.
- If you’re out of butter, use 2 teaspoons of canola oil.
- Use a gluten-free all purpose flour blend in place of all purpose flour.
- Use a vegan butter (I used an avocado oil blend by Country Crock)
- Swap cane sugar for honey
- Use a vegan milk (soy works great in here)
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William says
Would this recipe work with 3 TBSP of cornmeal instead of using all purpose flour? Thanks!
Elizabeth Shaw says
Hi! That may not necessarily work since cornmeal is a bit more dense than a flour like all-purpose. However, if you do try let me know!
Jaimie says
This was quick and easy. Perfect for a single bowl of black eyed peas and no added heat in the kitchen! The pinch of salt was a perfect recommendation.
Elizabeth Shaw says
So happy to hear that!
Rachel says
The texture, flavor, and portion size was excellent. Only thought is I think it would benefit from a tiny pinch of salt. I will add that next time ( and there will be a next time)!
Elizabeth Shaw says
So glad you enjoyed this recipe!