Quick Microwave Cornbread

This is a very quick and easy moist, soft, and crumbly yellow cornbread. Excellent with Idaho Chili Stew #112577

• Ready In: 16 mins
• Serves: 8

Ingredients

• 3  tablespoons  peanut oil (I always use peanut oil, which is excellent, but another type of oil may be used.)
• 2  tablespoons water
• 1  tablespoon sugar (this is how I make the bread, making it not sweet, for a bit sweeter bread add an extra 1-2 tbsp)
• 1  egg
• 3⁄4 cup plain fat-free yogurt
• 1⁄2 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 3⁄4 cup cornmeal
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda

Directions

1. Combine all ingredients until just mixed.
2. Pour into a sprayed (greased) microwavable ring pan or microwavable dish with a glass in the centre.
3. Place pan or dish on a upsidedown saucer in microwave.
4. Let stand 5 minutes in microwave.
5. Then, for a 1200watt microwave, cook on HIGH for 3 minutes until dry on top (when touched finger comes off clean).
6. NOTE: cooking time depends on the wattage of the microwave -in our old microwave, which was 500watts I microwaved on HIGH 6 minutes.
7. Serve right away for a fresh, warm cornbread.
8. Excellent plain, with garlic butter, or even peanut butter!
9. Serves 8 with 8 good sized wedges.