Microwave Cornbread (5-Minute Recipe)
Nothing beats fresh, warm cornbread, especially when you can make it in just five minutes using your microwave. This speedy technique delivers moist, tender cornbread with a golden surface and soft crumb—without any need to heat up the oven. Whether you crave a quick snack or need a simple side dish, microwave cornbread fits the bill.
What Is Microwave Cornbread?
Microwave cornbread is exactly what it sounds like—a simple cornbread batter cooked in a microwave-safe dish. In less than five minutes, you can whip up fluffy, golden bread with familiar sweet and savory corn flavors. This method is perfect for busy home cooks, students, or anyone looking for cornbread in a hurry. There’s no sacrifice on taste or texture—microwave cornbread holds its own next to traditional baked versions.
Ingredients for Quick Microwave Cornbread
The ingredient list is short, simple, and pantry-friendly. Each staple brings something essential to the final result:
- All-purpose flour: Provides structure and gives cornbread its soft, cake-like foundation.
- Yellow cornmeal: Adds earthiness, classic golden color, and the signature corn flavor.
- Granulated sugar: Softens flavors and brightens every bite. Omit or adjust for preferred sweetness.
- Baking powder: Ensures rise and a tender crumb.
- Salt: Balances the sweetness and highlights the corn.
- Egg: Binds and lends rich moisture to the batter.
- Milk: Brings everything together and helps with a tender texture.
- Vegetable oil: Produces a moist, supple crumb.
For exact measurements, see the recipe card below. These staples form the base, but there is plenty of room to add your favorite mix-ins for variety.
Step-by-Step: How to Make 5-Minute Microwave Cornbread
Microwave cornbread couldn’t be simpler, thanks to just three main steps.
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Prep the Dish
Grease a medium, microwave-safe dish—such as a glass bowl or a silicone baking dish. Use nonstick spray, a little oil, or a swipe of butter to prevent sticking. Aim for a dish that gives the cornbread some room to rise but isn’t too large, or the bread will turn out thin and dry. -
Mix the Batter
In the same dish, combine flour, cornmeal, sugar, baking powder, and salt. Create a small well in the center and add the egg, milk, and oil. Use a fork or whisk to stir the mixture together, stopping as soon as the streaks of flour and cornmeal disappear. A few lumps are just fine. Over-mixing can lead to dense or rubbery cornbread. -
Microwave and Test
Place the dish in the center of the microwave. Microwave on high for 2 to 4 minutes, depending on your microwave’s wattage (see Table 1 below). At the 2-minute mark, insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s done. If not, continue microwaving in 30-second increments. Be careful not to overcook, as the bread will continue to set while cooling.
| Microwave Wattage | Cooking Time (minutes) |
|---|---|
| 700–900 | 3.5–4 |
| 1000–1200 | 2–3 |
Let the cornbread rest for a minute before slicing. The surface loses excess steam, making it easier to handle.
Tips for Best Microwave Cornbread
- Use equal parts flour and cornmeal for a balanced, just-sweet-enough base.
- Don’t over-mix; stir enough to barely incorporate the ingredients.
- Grease the dish well, especially if using a bowl with vertical sides.
- If using mix-ins (see below), fold them in gently after the batter is mixed.
- Handle with oven mitts—dishes get hot quickly in the microwave.
Flavor Variations and Mix-In Ideas
Microwave cornbread is a blank canvas. Customize yours with flavors and add-ins:
- Whole corn kernels (fresh, thawed frozen, or drained canned) for pops of juicy corn.
- Shredded cheddar or pepper jack for cheesy richness.
- Crispy bacon crumbles for salty, savory bites.
- Diced jalapeños or canned green chilies to bring subtle heat.
- Blueberries or raspberries for a sweet, breakfast twist.
- Fresh herbs such as chives, rosemary, or thyme for aromatic depth.
Add up to half a cup of total mix-ins without overwhelming the batter. For marbled cornbread, swirl in a tablespoon of honey or maple syrup.
Serving Suggestions
Microwave cornbread is scrumptious on its own or used as a base for bigger meals. Great pairings include:
- Hearty beef chili or vegetarian stew. Cornbread soaks up brothy goodness.
- Barbecued meats—pulled pork, grilled sausage, or fried chicken.
- Classic Southern plates like collard greens, fried tomatoes, or baked beans.
- Breakfast spreads: serve with butter and honey, fruit preserves, or a poached egg.
- Holiday dinners featuring turkey, gravy, and hearty side dishes.
Quick Recipe Card
Here’s a summary so you can reference the recipe any time:
Quick Microwave Cornbread Recipe
Ingredients:
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar (adjust for less sweetness)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- 3 tablespoons vegetable oil
Instructions:
- Grease a microwave-safe dish (about 6-inch diameter).
- Add flour, cornmeal, sugar, baking powder, and salt to the dish. Stir.
- Make a well in the center. Add egg, milk, and oil. Mix until just blended.
- Microwave on high for 2–4 minutes. Test with a toothpick at 2 minutes and cook longer if needed.
- Let cool for 1 minute, then slice and enjoy.
Storing and Reheating Leftovers
Microwave cornbread tastes best fresh, but you can keep leftovers covered at room temperature for up to 2 days. For longer storage, wrap tightly and chill in the fridge. Warm individual portions in the microwave for 10–15 seconds before serving. If you want a crispier edge, gently toast slices in a skillet with a dab of butter.
Troubleshooting Common Issues
- If your cornbread is dry, reduce microwave time by 30 seconds next time or add a splash more milk.
- For dense bread, check that your baking powder is fresh and avoid over-mixing.
- If sticking occurs, grease the dish more generously and let the bread cool slightly before running a knife around the edge.
Why Make Cornbread in the Microwave?
Aside from speed, microwave cornbread saves kitchen space and minimizes cleanup. It’s great for anyone without a full oven or when you need a cozy, homemade touch without fuss. The hands-on time runs under two minutes, and the rewards are immediate: sweet, warm, and crave-worthy cornbread anytime.
Final Thoughts
With this quick microwave method, you get all the comfort and flavor of classic cornbread without any wait. From late-night snacks to easy meal sides, it delivers every time. Switch up the mix-ins, try your favorite toppings, and enjoy fresh cornbread in just five minutes—no oven necessary.
Microwave Cornbread (5-Minute Recipe)
This microwave cornbread comes together in just 5 minutes. It is so good! With just 8 ingredients, you can make moist, delicious cornbread. Enjoy it in a fraction of the time.
Ingredients
- 2 tablespoons vegetable oil
- 1 egg
- 2 teaspoons baking powder
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup cornmeal
Instructions
- Stir together the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a greased, microwave-safe bowl until well-combined.
- Microwave for 3-4 minutes on high power or until a toothpick inserted into the center comes out clean. Rotate the bowl midway through if your microwave doesn’t have a rotating tray. Slice and enjoy!