Despite its humble origins, cornbread has become a delicacy enjoyed by many all across the United States and beyond. Cornbread, or at least earlier versions of it, was made by pounding corn and mixing it with water to form a stiff paste which was then consumed by itself or along with other dishes like cooked beans.
Over time, there were attempts to make the initially tasteless but filling cornbread appealing to the palate. It is the result of these attempts that led to the current savory, sweet delicacy we now know as cornbread.
There are many ways to make cornbread, among them using a microwave.
Read on to know more about how to make microwave cornbread.
How to make cornbread in the microwave
Before we get to that, you might be wondering whether it’s safe to cook cornbread using a microwave. After all, microwaves are meant to be used for reheating food.
Well, let’s find out.
Is it safe to make cornbread in a microwave?
Yes, it is safe to make cornbread in a microwave. Provided you know the recipe, use microwave-safe and BPA-free dishes, and generally know your way around microwaves, nothing should go wrong.
However, you should know that cornbread that’s made in an oven and one that is made in a microwave does not taste the same.
Step-by-step guide on how to make cornbread in the microwave
To make cornbread, you’ll need the following ingredients:
- All-purpose flour – Half a cup
- Salt – ¼ or ½ teaspoon (Depending on your preferences)
- Vegetable oil – 2 tablespoons
- Milk – Half a cup
- An egg (Can be swapped with plain yogurt, mayonnaise, sour cream, or even apple puree)
- Sugar- 2 tablespoons (Optional)
- Cornmeal – Half a cup
- Baking powder – 2 teaspoons
Step 1: Mix all the ingredients in a microwave-safe and BPA-free dish or bowl
Alternatively, you can mix the ingredients in any other bowl then transfer them to a microwave-safe bowl or dish.
Step 2: Place the microwave-safe bowl or dish with the mixture in the microwave
Step 3: Set the microwave to operate at a high or maximum heat setting.
Set the timer for 3 minutes.
Step 4: Confirm if the cornbread is well cooked
Once the timer gets to zero, remove the dish or bowl from the microwave and stick a toothpick into the cornbread.
If the toothpick comes out with some cornbread residue, the cornbread is not properly cooked. On the other hand, if the toothpick comes out clean without cornbread sticking to it, that means the cornbread is properly cooked.
Let the cornbread cool for a while, then serve with sides of your choice.
There are no right or wrong ingredients when making cornbread provided you don’t swap the cornmeal as it’s the heart of the whole dish.
Anything else can be modified as necessary; for instance, while some people swear not to use any sugar when making cornbread, for some, cornbread is not complete without it.
Also, it’s worth mentioning that you may swap the vegetable oil with butter if that’s your jam, of course.
Faqs About How to Make Corn Bread in the Microwave
How do you heat cornbread in the microwave?
If the cornbread is frozen, first let it thaw in a refrigerator. Reheating frozen cornbread without letting it thaw would make the cornbread soggy when done.
To properly heat cornbread in the microwave, here is what you should do:
Step 1: Thaw frozen cornbread
Let the frozen cornbread thaw in a refrigerator.
Step 2: Put the cornbread in a microwave-safe dish or bowl
While at it, wrap the cornbread using moist paper towels to help the cornbread retain some moisture.
Cover the microwave-safe dish or bowl with a microwave-safe lid. Position the lid at a tilt to allow for any built-up pressure to escape when heating the cornbread.
Place the dish with cornbread inside the microwave.
Step 3: Set the microwave to reheat, setting
Let the cornbread microwave for 30 seconds, then take it out of the microwave. If the cornbread is not yet warm, return it to the microwave for five seconds, then take it out. Leaving the cornbread in the microwave for too long may cause it to become hard.
Once the cornbread is warm enough, you can now take it out of the microwave and serve.
Do you put egg in cornbread?
Yes, you put an egg in cornbread.
Eggs give cornbread its appealing color, flavor, and surprisingly, they will help your cornbread rise—however, this is not a must.
You can always substitute eggs with mayonnaise, apple puree, sour cream, or pure yogurt.
What does cornstarch do in cornbread?
Corn starch makes the cornbread more tender and crumbly.
While cornstarch serves mostly as a thickening agent for soups or even to coat fries, when used in baking, cornstarch makes cakes or cornbread, in this case, tender and crumbly.
How do you make moisten day-old cornbread?
You can moisten day-old cornbread by adding a bit of syrup to the cornbread and reheating in the microwave or oven.
If you’re reheating the cornbread on a stovetop, you can add butter to a pan or iron skillet and then heat the cornbread in the melted butter.
How do I heat up cornbread?
You can heat up cornbread using a microwave oven, conventional oven, air fryer, or even the conventional oven.
Do you eat cornbread, hot or cold?
Cornbread is best eaten when warm. However, some people prefer eating cornbread while it’s cold.
Regardless of your preference, it would be best if you always let the cornbread cool for a while before digging in. Cornbread is often a bit mushy when taken straight out of the oven, but it becomes firm as it cools. You would also not want to scald your mouth by eating hot cornbread.
Can you cook biscuits in the microwave?
Yes, you can cook biscuits in the microwave.
While it isn’t the brightest idea to cook biscuits in the microwave, it is doable. However, you’ll have to eat the microwaved biscuits immediately because they tend to toughen up after a while and may not be that great. The reason for this is, cooking the biscuits in the microwave relies on microwaves increasing the vibration of water molecules to increase the temperature, which then cooks the biscuits.
In the process, moisture is lost in the form of steam, and since the biscuits cook from the inside out, after being left for a while, the microwaved biscuits will toughen since it has very little moisture left.
Can I make cornbread the day before?
Yes, you can make cornbread the day before, stash it in the refrigerator, and when you need it, you can warm it up in a microwave.
Despite claims that cornbread tastes best if made and consumed on the same day, refrigerated or frozen cornbread tastes just as good when properly reheated. For some, it may taste even better.
How long will cornbread keep?
How long cornbread keeps depends on how you preserve it.
When you store cornbread in a refrigerator, it can keep for two or three days max. However, if you choose to freeze cornbread, it can be safely preserved for approximately two or three months.
To store cornbread, wrap it in plastic wrap, then follow up with aluminum foil over the plastic wrap. Next, put this in a Ziploc or any other freezer-safe plastic container. Remember to let the cornbread cool first before putting it in the refrigerator or freezer; this is to avoid any condensation forming on the cornbread, which may make it go bad.
Should leftover cornbread be refrigerated?
Yes, leftover cornbread should be refrigerated or put in a freezer if you intend to consume it later.
In most cases, you’re likely to cook or bake more cornbread than you can eat in one sitting. It also doesn’t make sense to throw away any leftover cornbread.
You can refrigerate the leftover cornbread, and it should be safe to eat for two or a maximum of three days.
How do you reheat hot water cornbread?
You can reheat hot water cornbread using a microwave or conventional oven.
Using a microwave
- Start by letting the hot water cornbread thaw if it had been frozen.
- Next, remove any cling film or wrap plastic. Wrap the hot water cornbread using moist paper towels and place them in a microwave-safe dish or bowl.
- Cover the dish using a lid, and place it in the microwave. Use the reheat setting and set the timer for 30 seconds.
- When the timer gets to zero, remove the hot water cornbread from the microwave and serve.
Using an oven
- Let the hot water cornbread thaw if it is frozen.
- Remove any cling film or plastic wrap from the hot water cornbread.
- Wrap the hot water cornbread using aluminum foil and place it in a baking tray or pan.
- Place the baking pan inside the oven. Set the oven to 350 degrees and let the hot water cornbread reheat for at least 30 minutes.
- Once the hot water cornbread is warm enough, go ahead and remove it from the oven and serve.
How do you reheat frozen cornbread?
You can reheat frozen cornbread on a stovetop, microwave, air fryer, or oven.
However, before you reheat any frozen cornbread, you should first let it thaw in a refrigerator; this is because reheating frozen cornbread without letting it thaw would make it soggy or even mushy. But if that’s what you like, by all means, do it.
Making cornbread in the microwave isn’t just convenient. As you’ll soon find out, cornbread made in the microwave tastes just as good as the one made in an oven. Additionally, like other cornbread made either on stovetop or oven, cornbread made in the microwave can be stored in a refrigerator or freezer and heated up when needed.
Remember to keep turning the dish or bowl severally if your microwave doesn’t have a rotating mechanism; this is to ensure the cornbread cooks evenly in the microwave.
Finally, only use microwave-safe and BPA-free dishes and bowls when making or reheating cornbread in the microwave.
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