Microwave Cornbread Muffin

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!

Are you team single-serving?

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

How to Make this 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

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)

Is it safe to cook in the microwave?

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.

What to Serve this Recipe With

Here are a few ways to enjoy this recipe for breakfast, lunch or a snack!

Breakfast:

Slather that delicious Cranberry Chia or Homemade Fig Jam between this golden deliciousness!

Lunch:

No salad is complete in my book without a CARB! Both the Spinach Eggs Nest Salad or the Buffalo Chicken Bowl would be OVER THE TOP with this by their side! No salad is complete in my book without a CARB!

Dinner:

Step aside Marie Calendars, we can do one better at home! Pair with the Sweet Potato Chili, Green Chicken Chili, or Heirloom Bean & Spinach Soup.

Dessert:

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

Microwave Cornbread Muffins are the latest and greatest 90 second treat to hit your kitchen this year! Made with wholesome, natural ingredients, this recipe is the perfect side for soup or salad!

5 from 13 votes

Print Pin Share by Email

Course: Side

Cuisine: American

Prep Time: 1 minute

Cook Time: 1 minute

0 minutes

Total Time: 2 minutes

Servings: 1 muffin

Calories: 190kcal

Author: Elizabeth Shaw

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

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)

Nutrition

Calories: 190kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 122mg | Potassium: 101mg | Fiber: 1g | Sugar: 6g | Vitamin A: 358IU | Calcium: 67mg | Iron: 1mg

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!