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
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
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
- Top with spicy honey and flaky sea salt.
- Serve with honey butter or sour cream.
- Add chopped pickled jalapeños and fire-roasted corn for extra texture or kick.
Recipe notes
- Make sure not to overfill the Anyday trays or dishes.
- Quickly transfer the cooked bread to a cooling rack to set it completely. Moisture trapped underneath the cornbread may result in a gummy muffin.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
