Description
Microwave Mascarpone Apricot Cornbread – apricot and cornbread were just made for each other and you only need 10 minutes.
Ingredients
Scale
- 1 (8.5oz) box cornbread mix (I use Jiffy Corn Muffin Mix-see notes for other brands)
- 1 egg
- 1/3 cup milk
- 3/4 cup dried apricots, finely diced
- 1/2 cup mascarpone cheese
Instructions
- Combine above ingredients in a small bowl.
- Thoroughly grease a 9in round or 8in x 8in microwave safe baking dish.
- Invert a microwave safe plate inside the microwave.
- Pour batter into the baking dish and place in microwave on top of the inverted plate.
- Microwave on high for 8-9 minutes, or until cornbread is no longer sticky.
- Serve immediately.
Notes
- Don’t want to use Jiffy? You can use any box mix you like. Just use the amount of milk and eggs called for by your mix in place of those in this recipe. Since most other mixes are 15oz, you may want to double the mascarpone and apricots to match and use a larger baking dish.
- No microwave? Just bake in yur oven as directed on the package of mix.
- Gluten-free: Use a gluten-free mix. (Jiffy contains gluten.)
- Vegetarian: This is vegetarian.
Nutrition
- Serving Size: 9