Quick Cornbread
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Quick Cornbread
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Quick and easy cornbread made possible with the microwave! Make mini cornbread muffins in just minutes in Anytime Freezer Trays, or go with an Anyday Shallow Dishes for a traditional cut-and-slice loaf.
We recommend baking mixes for the microwave. Why? Many baking mixes include leaveners that promote a light and airy result. Save the from-scratch version for a special occasion — using a mix saves time and gets a quick side on the table in minutes without preheating the oven.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
Ingredients
- 1 8.5-ounce package of cornbread mix (such as Jiffy)
- 1 large egg
- ⅓ cup whole milk
- Honey, for serving (optional)
- Butter, for serving (optional)
Preparation
- Mix the cornbread batter as indicated in the package
- Lightly grease the Anytime Freezer Tray (1/2 cup) and fill each cup of the tray with 1/4 cup batter.
- Cook uncovered for 1-2 minutes, or until the cornbread bounces when gently pressed or an inserted toothpick comes out clean.
- Quickly (and carefully) transfer cornbread muffins to a cooling rack. Repeat steps 2 - 4 with the remaining batter.
- Allow the cornbread to cool slightly before serving with honey and butter, if desired.
Serving suggestions & tips
- Substitute the chicken for tofu or a hearty white fish.
- Enjoy over rice, steamed veggies, or noodles.
- For a faster cook time, chop the chicken thighs into 1” pieces.
Recipe notes
- Marinate the chicken in the cooking liquid overnight for extra flavor.
- If you want it less spicy, omit the Sichuan peppercorns.
- If black vinegar is not available, use rice or red wine vinegar.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed
