Growing up, my mom always made our cornbread in the microwave. It wasn’t until I saw a friend baking cornbread in the oven that it even occurred to me to make it any other way. We even had a special microwave-safe pan we called our “cornbread pan” since it wasn’t used for anything else. When I left home, my mom managed find a replica of our beloved cornbread pan to go off to college with me. It brings back so many childhood memories every time I use it. The simple things are the best aren’t they?
My copy of the cornbread pan.
I did a bit of research, and it seems that the original microwave cornbread recipe came from the “Jiffy” Cookbook. I found a copy of the original publication among some of the recipes my grandma had given to me.
My mom always added a can of corn to give it a bit more texture, sweetness, and moisture. We’d open up our cornbread wedges and fill them with a large pat of butter before squishing them back together to let it melt. I hope you enjoy this recipe as much as I do!
Microwave Mexicornbread
- Prep Time: 2
- Cook Time: 8
- Total Time: 10 minutes
Description
A quick recipe for cornbread in the microwave
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup + 2 Tbsp milk
- 1 (13oz) can of Mexican-style corn (drained)
Instructions
- Grease an 8-9″ microwave-safe dish.
- Prepare as package directs adding the additional 2 tablespoons of milk and the can of mexicorn.
- Pour mixture into the prepared dish.
- Microwave for 8 minutes at Power Level 7 (med).
Notes
- Microwaves vary, so you may need to continue microwaving in 15 second intervals.
- This cornbread recipe also works well with the addition of chopped jalapeños or shallots.
Nutrition
- Serving Size: 8
Always good cornbread this way!
Recently I have been making the center of the dough more shallow than the outer area. It results in a level surface instead of the bump in the center. Mom
My recipe came from the cookbook with my first microwave in 1980.