Single Serving Microwave Cornbread


1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1 teaspoon baking powder
1 large egg white
1/4 cup milk
4 teaspoons canola oil
1 tablespoon honey

1. Combine the flour, cornmeal, salt, and baking powder in a small bowl. In a separate bowl, beat the egg white until foamy and then add the milk, oil, and honey.
2. Add the wet ingredients to the dry and stir until just combined. Use cooking spray to grease a microwavable bowl or large coffee mug and pour the cornbread mixture into it.
3. Cover with a paper towel and microwave on high for about 2 minutes, depending on how “done” you like your cornbread to be.



  1. I made a vegan and gluten free version of this using 1/3 cup cornmeal, gluten free all-purpose flour (Bob Red Mills), flax seed and 2/3 cup of quinoa milk. I pureed half a small avocado instead of oil and added two packets of stevia. I used 2 tsp of baking powder and apple cider vinegar. It worked out really well and was delicious.

  2. Thank you!!! I am a born and raised Georgia girl and I LOVE my cornbread. However, my husband and children don’t care for bread much at all. Cornbread, biscuits, rolls, etc. Anything I don’t eat gets wasted. I stopped making bread with meals but I’ve sure missed my cornbread. Now I don’t have to!! YAY!

    (Tasted delicious, btw. After microwaving, I sliced it into thirds and broiled it in the oven until slightly browned. Slathered it with full fat butter and enjoyed every bite!!!)

    1. Thank you so much for your comment, Paige! It’s such a shame your husband and kids don’t like cornbread, but I’m glad you found this recipe and more importantly, that you enjoy it! What a good idea to broil it, too! Yum 🙂

  3. This was quick & wonderful! I used 3 T egg beaters (egg white). Makes enough for two people. I used my Pyrex Glass 2 Cup Measuring cup and it was just right. Thanks!

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