Let’s discuss microwave cornbread There are so many recipes all over the internet (mine own included) for making cornbread from scratch in the oven. And I would agree it is probably the best way to make conrbread. However, there are times when we don’t have access to an oven (whether you’re a student living in a dorm or someone who’s busy traveling while staying in hotels) and yet you still have a taste for some good old-fashioned cornbread without it being store-bought or using Jiffy mix. Believe it or not, not only can you make fine cornbread using the microwave, but you can do so with only 4 natural / minimally processed ingredients! In this post, I will show you how.
Troubleshooting Microwave Cornbread
My cornbread failed to rise
In theory, the cornbread should rise once you place it in the microwave and allow it to cook, as the leavening agent(s) in the flour and cornmeal are activated. However, often times what ends up happening is that people will tend to overwork the batter for the cornbread as they’re combining the ingredients and placing it into the baking pan. This ends up causing a significant amount of gluten development in the microwave cornbread, and when that happens, it will struggle to rise properly because the dough will be dense. For the best results, avoid overmixing the batter. If there are still a few lumps in the batter and the batter is on the thicker side, that is fine.
My cornbread still underdone in the middle
As I testing / developed this recipe, the cornbread being underdone was probably the biggest issue I encountered. I discovered what ultimately caused this was adding too much liquid for the batter. Although the way it heats is much more concentrate, the heat itself that microwaves produce is not nearly as intense as the heat that you’ll find in an conventional oven. As a result, if there’s too much moisture in this (or really any) dish, all of that water won’t have the opportunity to evaporate as well, which is how you can end up with parts of the microwave cornbread being underdone. The way to avoid this is measuring your ingredients carefully to ensure you’re not adding too much liquid.
My cornbread didn’t become brown & crispy
Although you might think you messed up if this happens, it’s actually perfectly normal for cornbread that’s prepared in the microwave to not be as brown nor crispy as the cornbread you make in the oven. The reason for this is because conventional ovens use a dry heat in order to create the chemical reaction that causes cornbread to brown & become crispy. Microwaves do not cook food with dry heat, thus you would unable to recreate the same chemical reaction with it. But often, microwave cornbread makes up for an ideal texture/appearance with how moist it tends to be, as well as how convenient it is when you need a last minute side and don’t want to wait 30-40 minutes.
Tips for Making this Recipe
Allow the cornbread to cool for a minimum of 15 minutes after removing from microwave. The inside of the microwave cornbread will continue to set and coagulate even after you remove it from the heat. If you attempt to cut into the cornbread too soon while it’s still hot, you risk having it fall apart without that structure. In addition to that, the cornbread will end up having a much more crumbly texture and may have a tendency to taste more gummy because the steam from the time it cooked in the microwave hasn’t had a chance to fully set yet (which is also how you can up end with parts of the cornbread that are slightly wet / underdone).
For the best results, check doneness with a toothpick. This is very much an old-fashioned tip, but it’s also commonly known for those who do a fair amount of baking. One of the issue people tend to encounter when making cornbread is misjudging whether it’s actually completely done, especially since you can’t really cut into the microwave cornbread to look inside for the reasons stated previously. It is reconmended that you use a toothpick to confirm that the inside of the cornbread is done. If it comes out mostly clean, you’re good to go. If not, immediately place it back in the microwave and continue to warm it for an additional 1-2 minutes (or until the toothpick is clean).
Allow the batter to rest before placing in microwave. Once all of the ingredients have been combined, I recommend allowing the batter to rest for at least 5-10 minutes. This will accomplish a couple things. One, this will give the flour & cornmeal time to absorb the moisture, which will contribute to a more tender and less gritty texture. Also, the leavening agent(s) will have more time to react with the added liquid, which will give the microwave cornbread even greater lift while it’s baking. Be careful not to let it rest for too long though, because you’ll end up with batter that is too thick and it won’t bake properly (in all likelihood, it will end up dense / flat).
Ensure that you are using fresh ingredients. This seems like a silly tip, but I will explain exactly what I mean. Both Self-Rising Cornmeal and Self-Rising Flour are ingredient you should ensure is fresh, specifically because they contains the leavening agent(s) for the cornbread that will tend to become less effective over time. Always double check the expiration date on it to ensure it hasn’t expired. Otherwise, the microwave cornbread will not rise properly once you place it in the microwave. You also want to ensure the buttermilk you use is fresh, because otherwise you willl end up having rancid-tasting cornbread that is unsafe to consume. For the best results, I recommend using buttermilk recently purchased from the store.
Frequently Asked Questions
Can I add Jalapenos or Corn Kernels to this recipe?
I’m personally not a fan of having these extra ingredients in my microwave cornbread (personal preference), which is why I officially excluded them from my recipe. That being said, if you prefer having these items in your cornbread, you can certainly add them while combining the wet + dry ingredients.
Can I substitute the Yellow Cornmeal with White Cornmeal?
Absolutely! The main difference you’ll notice in this microwave cornbread recipe, besides the color, is that the white cornmeal will have a milder and more subtle taste.
What kinds of dishes can I serve with this cornbread?
This microwave cornbread recipe goes great as a side with a wide variety, including chilis, soups, beans greens, and even BBQ meats. It can even be enjoyed as a snack entirely by itself if desired.
Can I substitute the Buttermilk for Whole Milk?
This is actually a very interesting question, and the short answer to this question would be yes, but with some caveats.
In fact, I tested this recipe at first using whole milk, and don’t get me wrong, the cornbread was decent enough. Not only that, but it even took a bit less time for the cornbread to cook all the way, and this is for a couple of reason. For one, buttermilk is thicker than whole milk, so it can require a bit more time for the heat to fully penetrate through it. But the other, more scientific, reason is that the acid in the buttermilk tends to make the crumb more tender, and because of that, the bread can take a bit longer to set.
That being said, just know that if you do decide to substitute the buttermilk for whole milk, you may end up with cornbread that’s more on the drier and denser side. You will also have to be especially mindful of the cook times to ensure you don’t overcook the microwave cornbread.
Can you freeze this Microwave Cornbread? And if so, for how long?
You can definitely freeze this microwave cornbread! Once the Cornbread has cooled completely, you would simply wrap it tightly in both plastic wrap as well as alumninum foil and it should be good for at least 3 months. While they may still be safe to eat out of the freeze beyond 3 months, the cornbread will gradually lose their flavor and texture after 3 months have passed. For the best resuls, I would advise allowing it to thaw in the refrigerator overnight before you’re ready to consume and then warm it in microwave for 30-second intervals until it reaches the desired texture.
How long can you store Microwave Cornbread without freezing?
As long as the microwave cornbread is stored in an airtight container or bag, it should be safe to eat for up to 3 days at room temperature and up to 5 days in the refrigerator. Beyond 3-5 days, I would advise that you dispose of the cornbread as it may no longer be edible.
Try These Other Sides
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Best Homemade Baked Beans (NO Canned Beans)
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Red Lobster Cheddar Bay Biscuits (Copycat)
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Better Than Church’s Honey Butter Biscuits Recipe
Easy 4-Ingredient Microwave Cornberead Recipe
Equipment
- 1 Whisk
- Measuring Cups/Spoons
- 1 Large Mixing Bowl
- 1 9x9 Microwave-Safe Baking Dish
- 1 Cooking Spoon
- Toothpicks
- 1 Knife (for serving)
- 1 Spatula (for serving)
Ingredients
- 1 Cup Self-Rising Yellow Cornmeal
- 1 Cup Self-Rising Flour
- 1.5 Cup Buttermilk
- 1/3 Cup Honey
Instructions
- In large mixing bowl, combine dry ingredients (Flour, Cornmeal) and whisk until combined.
- Add wet ingredients (Buttermilk, Honey) to bowl with dry ingredients and mix until just combined. Be careful not to overmix batter.
- Add batter to 9x9 mcirowave-safe baking dish and spread around in dish until it forms one even layer
- Place baking with cornbread batter in microwave and cook on high for 5-8 minutes.***
- Remove cornbread from microwave and allow to cool for at least 15 minutes before cutting and serving. Check doneness with toothpick and in microwave for additional 1-2 minutes if needed.
Video
Notes