Saving electricity: microwave baking -- cornbread

I was asked to post our cornbread recipe. So here it is.

This is one of my daughter's favorite foods, so we have it often.

It's baked in the microwave in 3  1/2 minutes, using a fraction of the electricity of a standard oven. There is no pre-heating of an oven, no heating the kitchen up, and I can think to add it to a lunch or dinner menu at the last minute, and have it on the table in 10 minutes, start to finish.

This cornbread comes out moist, which is what I think my daughter really enjoys about it. And because it's a cornmeal product, it already has "color", and doesn't look pale and pasty, as other microwaved breads often do.

I have these small Corningware casseroles. (I see them frequently at thrift shops and garage sales, btw.) They are the perfect size to microwave cornbread in, about 5 inches in diameter. I use 2 at a time, to bake 8 small wedges, which is just right for our family.

To make 2 of these small casseroles, I bake a half recipe. Baking just half works for us, as that's all we need at a time, and it bakes up so quickly.

Just an FYI, to halve a large egg, simply beat it well, and pour or scoop 2 tablespoons into your batter. Cover and save the other half-egg, in the fridge for up to 3 days, to use in cooking, or freeze.  To freeze half of an egg, beat in 1/16 teaspoon salt, or 3/8 teaspoon sugar, pour into a small freezer container and label (to use in your next half-batch, requiring 1/2 an egg).

Here's the full recipe.

My recipe calls for microwaving in a microwaveable 2-qt. ring mold. As other quick breads/coffee cakes can be microwaved in an 8-inch round or square. I would think that should also work for cornbread. But if you have a few small casserole dishes, as I do, then the microwave bake will take less time. You could also bake individual cornbreads, in custard cups.

1 cup yellow corn meal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/2 cup vegetable oil

optional: cheese for topping

• In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
• Beat together egg, milk and oil. Combine liquids with dry ingredients. 
• Pour into well-greased 2-qt. microwaveable casserole (or a couple of smaller casseroles).
• Microwave on MED-HI (70 % power) for 8-10 minutes.  (I microwave a half-batch, in two 5-inch casseroles, on HI for 3 & 1/2 minutes.)
• Your timing on the baking will likely differ from mine, slightly, as wattage varies among the different microwave ovens. If your microwave does not have a turntable, you will want to turn this, a quarter turn, half way through baking.
• Microwave baking takes a watchful eye. Watch the center of the item as it bakes. The center finishes baking last. When it looks set and dry in the center, as the edges do, press a finger into it. When done, it should feel firm.

• Remove from microwave. If topping with grated cheese, sprinkle on top of baked cornbread. 

• Place a dish or tray over the top, to hold in the heat while the cheese melts, about 3 minutes.