Nourish PA: Microwave Cornbread

There’s a lot to love about this microwave cornbread recipe, but here are our top three reasons:

  1. It’s so versatile. Cornbread is the all-purpose side dish that turns everything into a meal: Try a slice at breakfast alongside scrambled eggs; at lunch with bean and corn salad; at dinner, with a bowl of chili or any soup or stew.
  2. It’s delicious. What’s not to love about golden, slightly sweet, pleasantly textural cornbread? Even the pickiest eaters can get behind it. Not sure what to bring to a picnic, tailgate or potluck? Cornbread is the answer!
  3. It’s so quick and easy. There’s no need to even turn on the oven; the simple batter comes together in one bowl, and then it is “baked” in the microwave for a few minutes. That’s it!

Convinced? Make a batch, and enjoy with homemade honey butter (the technique is included in the recipe)! We also like it slathered with apple butter or jam for an afternoon snack.

Microwave Cornbread

Serves 8
Prep Time Cook Time Total Time
5 min 8 min 13 min

Honey Butter


  • 1/4 cup unsalted butter, room temperature
  • 1 tablespoon honey (optional)


  1. In a small bowl, combine butter and honey (if using). Set aside.



  • 1/2 cup unsalted butter, melted, plus more for greasing dish
  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk, or buttermilk
  • 1 large egg, lightly beaten


  1. Grease a 8×8-inch baking dish with butter. In a large bowl, mix flour, cornmeal, sugar, baking powder and salt together until combined. Make a well in the center of the dry ingredients and add milk, butter and eggs. Mix together until just combined.
  2. Pour batter into prepared baking dish. Microwave on high for 5-8 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before slicing into 8 squares. Serve with honey butter and enjoy.
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