Today I have to tell you about a little microwave magic for busy folks and college students. True, oven-baked cornbread does taste a little better, but this is still pretty delicious. 2 minutes to combine your ingredients and 3 minutes in the microwave? Yes please.
From Sylvia Moestl Vasilik on Allrecipes.com
* 1/2 cup all-purpose flour
* 1/2 cup cornmeal
* 2 tablespoons white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 egg
* 1/2 cup milk
* 2 tablespoons vegetable oil
Combine all ingredients in a glass or ceramic microwave-safe dish (a small one). Microwave on high for 3 minutes. The batter will grow very tall and fluffy. Serves 6. Yay!
It reminds me of the mug cake recipe Shannon sent and Kelly made us last year:
4 tbs flour
4 tbs sugar
2 tbs cocoa
1/8 tsp. baking powder
1 egg
3 tbs milk
3 tbs oil (or butter)
3 tbs chocolate chips (optonal) - I think it taste better with them
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly(<-- very important!). Pour in the milk and oil (or butter) and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 2 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. Serves 2.
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