#645 - Microwave Cornbread

(by Shirley McNevich)

2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 TBSP butter
1/2 cup buttermilk
2 TBSP honey
1 egg
Topping: 1 TBSP cornmeal, 2 tsp. white sugar

In medium bowl add flour, 2/3 cup cornmeal, baking powder, baking soda, and salt--mix well and set aside. In small microwave-safe bowl, microwave butter until melted. Add buttermilk, honey, and egg to the melted butter-- stir until well blended. Add butter mixture to the flour mixture--stir until dry ingredients are moistened. Pour batter into ungreased 8 or 9 inch round microwave-safe dish. Topping: in small bowl add 1 TBSP cornmeal and 2 tsp. white sugar--mix well. Sprinkle topping over the cornbread batter. Microwave on medium for 5 minutes, rotating dish once halfway through baking. Microwave on high for 2 to 2 1/2 minutes or until cornbread pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes before cutting into pieces.