About this recipe:It takes just 5 minutes to get this cornbread on the table. I'll be honest - it tastes better baked in an oven. But it's still great in the microwave, and sometimes I only have 5 minutes!
Sylvia Moestl Vasilik
60g plain flour
60g polenta (cornmeal)
2 tablespoons caster sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
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Method Prep:2min › Cook:3min › Ready in:5min
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk and vegetable oil in a microwave-safe glass or ceramic bowl.
Heat in the microwave on high, until a skewer inserted into the centre comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.