This morning, I made this simple cornbread for breakfast-and it tasted delicious!
Cornbread in the microwave?
I have mixed feeling about using a microwave oven–they seem a little weird to me. But a year or so ago, I discovered mug cakes–cakes or cookies you bake in a mug in the microwave. You can bake them in the oven, too, but part of the appeal is that they’re quick and easy.
The other part of the appeal–for me, at least, is having a simple homemade dessert and not having a bunch of leftovers (or dishes to wash). Since I usually just cooking for myself, it works really well–if I wanted to make enough for the whole family, it wouldn’t be such a great way to go.
Here’s the recipe:
Gluten Free Mug Cornbread
Make this single serving of cornbread in a mug in the microwave
Ingredients
- 3 tbsp corn meal gluten-free if desired
- 1 tbsp rice flour or other gluten free flour
- 1/2 tsp baking powder
- pinch of salt
- 1/2 to 1 tbsp coconut sugar or other kind of sugar I find it pretty sweet with one Tablespoon, but sometimes I'm in the mood for sweet!
- 1 egg
- 2 tbsp melted butter or any kind of oil you like plus a little extra to oil the mug
- 1 tbsp coconut milk or any milk
Instructions
-
Make sure you use a mug that is microwave safe and will hold at least 12 oz. The batter expands quite a bit when it bakes. Mine overflowed the second time I made it!
-
If using butter, put it in the cooking mug and melt in the microwave. Mine takes about 30 seconds, but every microwave is different.
-
Oil the mug–if you melted the butter in it, just spread it around the inside of the mug, otherwise, use a bit of whatever oil you used.
-
In a small bowl, mix the dry ingredients
-
Add the egg, milk, and oil. If using melted butter and it's still hot, mix in the egg and milk first and then the butter last so it doesn't cook the egg
-
Pour the batter into the mug
-
Bake in microwave for about 60-80 seconds. It's done when the top is dry and it pulls away from the sides of the mug a bit.
-
You can also bake it in the oven at 350 degrees–if you do, be sure to use an oven-safe mug!!!! It will take about 20 minutes to bake
-
Remove from mug, if desired.
Eat, and enjoy!
Cornbread is one of my favorite foods!
I love it–and it’s something that’s easy to make gluten-free. (If you have celiac like me or are really sensitive, you’ll want to make sure that each ingredient is labeled gluten-free). Through the years, corn has been one of the few foods that always seemed to agree with me.
Sometimes I eat mine with peanut butter and honey–although I usually save that for when the cornbread is completely cooled. This mug cornbread doesn’t last that long.
Butter goes really well with it, too, but this recipe has a lot of butter in it already, so I didn’t add anymore. Instead I topped it with some yummy strawberry-rhubarb jelly that a friend gave me as a gift. I spread a little of that on the cornbread and it was sweet and delicious.
Let me know if you try this recipe–and how you like it. I haven’t published a new recipe for quite a while, but sometimes, inspiration strikes! I did recently update my recipe for golden beet soup–also delicious!
Thanks for stopping by!
xoxo
This is so creative. I’m a sucker for anything that can be made in a mug (a big fan of oats for breakfast!) so this sounds right up my street!
Thanks–it is fun to cook in a mug! I was so excited when I found out it was a thing.
This did really well for me. I used avocado oil, almond milk, and erythritol in place of sugar to cut the carbs a teeny bit, and it turned out great! Quick cornbread for leftover chili. It tasted kinda eggy when hot, but a bit more cooled you didn’t notice it. Will definitely bookmark and make again.
So glad you liked it! And it’s great that you adapted it to make it work for you. I do that often! Thanks for your comment.