645 - Microwave Cornbread
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
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645 - Microwave Cornbread
(by Shirley McNevich)
2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 TBSP butter
1/2 cup buttermilk
2 TBSP honey
1 egg
Topping: 1 TBSP cornmeal, 2 tsp. white sugar
In medium bowl add flour, 2/3 cup cornmeal, baking powder, baking soda, and salt--
mix well and set aside. In small microwave-safe bowl, microwave butter until melted.
Add buttermilk, honey, and egg to the melted butter-- stir until well blended. Add
butter mixture to the flour mixture--stir until dry ingredients are moistened. Pour batter
into ungreased 8 or 9 inch round microwave-safe dish. Topping: in small bowl add 1
TBSP cornmeal and 2 tsp. white sugar--mix well. Sprinkle topping over the cornbread
batter. Microwave on medium for 5 minutes, rotating dish once halfway through
baking. Microwave on high for 2 to 2 1/2 minutes or until cornbread pulls away from
sides of dish, rotating dish once halfway through baking. Let stand 5 minutes before
cutting into pieces.
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