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Basic Microwave Cornbread
Frugal, quick and simple to make.

Yes, you can make cornbread in your microwave oven.
Here's how! 





Super simple basic microwave cornbread recipe
1 box (8.5 oz) cornbread mix
4 eggs

Just combine eggs with cornbread mix in a
microwave-safe dish and stir until reasonably
smooth.

I bake, loosely covered, for 9-10 minutes in a 1500 watt microwave at 70% power. Your baking time may differ,
depending on your particular make and model of
microwave, so experiment to find your best
combination of time and power-level.

Using 4 eggs instead of egg + milk (as suggested
on the box) seems to produce moister, less
crumbly cornbread. If you like really moist
cornbread, try stirring some vegetable oil into
your batter before baking.

Notice in the photo that there's no problem with the
cornbread sticking to the dish without pre-greasing the pan.
It naturally pulls away from the sides during cooking and
lifts out easily.






Now here are some tasty variations you can try!

Peanut Microwave Cornbread
Add a generous handful -- or a few handfuls -- of peanuts to
your mixed batter before baking. This makes a
substantial healthy snack for coffee breaks at
work. Also, a portable (one handed) breakfast for your commute
And for extra fiber, you can add some
uncooked oatmeal to your batter before baking.

You can see the pieces of peanuts in the photo below.






Pumpkin Microwave Cornbread
Quick & easy to make, and healthier than pumpkin pie.

Ingredients:
1 box (8.5 oz) cornbread mix
4 eggs
1 small pumpkin





Use a sharp knife to poke several deep slots in
the top of a small pumpkin. Place on a paper
plate in your microwave and cook until well
done. (Until you can penetrate it easily with a
dull table knife.)

Allow to cool, then cut off the top and remove
the seeds. Remove the skin (it will practically
fall off at this point). Collect the pumpkin
"meat" in a bowl and mash with a fork until the
chunks are well broken up.

Combine 1 box of cornbread mix with 4 eggs and
stir until fairly smooth -- it doesn't have to be
perfect. Add a little or a lot of pumpkin meat
to taste and stir it in with a fork. (Leftover
pumpkin can be eaten like squash or mashed
potatoes.)





Microwave for about 10 minutes @ 70% power or
until done. Test for doneness by poking a table
knife into the top -- it should slip in easily and come
out clean. If it's got batter stuck to it, you
need to cook your cornbread for a bit longer and
then test again for doneness.

The pumpkin gives your microwave cornbread a slightly
orange color, making it look much like conventionally
baked cornbread.






Pineapple Microwave Cornbread
This is one of my favorite ways to make microwave cornbread. It comes out very moist and makes a great snack
or inexpensive, simple and healthy dessert.





You mix this one just like the basic microwave
cornbread above (1 box of mix + 4 eggs), then
add about 1/4 can of crushed pineapple and stir
it into your batter. Bake for about 9-10 minutes,
lightly covered, at 75% power and test for doneness
with a table knife.

If you like raisins, try tossing a couple of
handfuls into your batter with the pineapple.
The two flavors go together very well!

Once you've tried some of the recipes above,
you'll have the basis for making variations with
whatever additional ingredients you like.
(Experiments that don't work out can always be
fed to the birds.)

I hope these suggestions will inspire some
interesting ideas for your own microwave
cornbread creations.

 

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