I have a friend (Hi
Sande!!!) who uses a microwave to do most of the cooking
in their home, so I am posting a tutorial for microwave
cornbread.
First, you need a
microwavable 9" pie plate (It will say microwavable on the
underside of it.), 1 cup cornmeal (I use organic.), 1 cup
all purpose flour, 2 tsp baking powder & 1/2 tsp salt (at
this point if you need sugar in it, you may add 2 Tbsp, if
desired).
Stir together dry
ingredients and make a well in the center of the dry
ingredients.
Now, add 1 cup milk, 1/4
cup cooking oil or unsweetened applesauce (Today I used
applesauce because Sande reminded me that not everyone
keeps cooking oil in their homes. A habit I should take
up.) and 1 egg (beaten if it makes you happy). You will
notice in the following picture that I did not beat my
egg. Stir well or until dry ingredients are moist.
Pour into (UNGREASED)
microwavable 9" pie plate. No, I'm not sorry for yelling
the word ungreased because this is an important step.
Place pie plate into nuker, close door and cook on high
for 5 - 7 minutes. Now, the reason for the variation in
time, is because all microwave ovens are different and
thus cook differently. I originally set mine for 6 minutes
and at the end of it, there was some uncooked batter in
the very center (you can sort of see the depression in the
center of it in the fourth picture), so I cooked it for 1
more minute.
If your microwave oven
is not the rotating type, turn your cornbread every 2
minutes to ensure even baking.
Remove the cornbread
from the nuker and let cool for 5 minutes. Then serve. In
the last picture, please notice that my son likes to
butter all of the sides of his cornbread and I like mine
sliced up the middle. It's a great way to hide some fruit
preserves!!!
