Although I am usually the writer who brings you the sweet stuff here at I Ate The 80’s, I gotta admit I am a bit sugared out. I am still working on leftover Halloween candy, so the prospect of cooking something sweet was not appealing. However, I felt that cornbread would be the perfect compliment to last night’s supper, so I thought I could find a microwave cornbread recipe in my trusty Panasonic Microwave Cookbook.
However, no cornbread recipe was to be found there, just directions on cooking cornbread from a mix. So, Better Homes and Gardens All Time Favourite Bread Recipes cookbook to the rescue, where I found a cornbread recipe that looked to fit the bill.
Here’s the recipe I used:
And here’s the instructions that the Panasonic Cook Book gave me:
Now, you’ll note it states to shield the corners of your square pan with foil. I did not do this, as I was speculating that today’s microwaves are not powerful enough to require this which worked for this recipe. I also increased the cooking time on low from 8 mins to 10, to compensate for my modern microwave’s lack of power.
Batter all ready to go.
Now, I know that microwaves don’t brown foods when you cook in them, but I was still a bit surprised at how anaemic my finished cornbread looked. My oldest daughter was quite certain that my cornbread was not cooked, when in fact, it was.
My hubby’s verdict: “Good, but a little dry. Isn’t corny enough, needs more corn.”
I did have to agree with him on the dry part – which I found a little disappointing, as I thought cooking it in the microwave might have made it a little more moist. Still a decent recipe, though.