Two-Minute Cornbread
One bowl, two minutes, no oven — no problem.
Warm cornbread that is comforting and quick.
Steps
- 1
1/4 cup flour
1/4 cup cornmeal
3/4 teaspoon baking powder
1/4 teaspoon salt
Combine the flour, cornmeal, baking powder, and salt in a microwave-safe cereal bowl.
- 2
1/4 cup water
1 tablespoon cooking oil
1 tablespoon sugar, honey, or syrup
Bonus, if you have it:
Milk or plant-based milk, in place of water
1 egg white, beaten in for extra fluffiness
a spoonful of canned corn, mixed in
In a separate bowl, whisk together the water, oil, and sugar. If using the bonus egg white, beat it until foamy first, then mix in.
- 3
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Add the wet ingredients to the dry and stir until just combined.
- 4
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Microwave for 1–2 minutes, until the top is dry and the cornbread is fluffy.
Make it yours
I like to mix in some canned corn before pouring the batter into the bowl — it's easy to come by and adds a nice bite. If you have salsa or jalapeños on hand, those are great stirred in too, and a little cheese never hurts. I personally like my cornbread a little sweet — I know that's a controversial opinion in some kitchens, but it's my kitchen. This goes great alongside a bowl of chili, and honestly, it's just as good for breakfast.