Microwave Cornbread
Avoid heating up the oven when you quickly want some fresh cornbread with dinner; this is best served warm. It's also perfect when you quickly need some cornbread to make a stuffing.
6 servings 15 min 10 min prep

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup canola oil
1 cup milk
2 large eggs

Combine cornmeal, flour, baking powder and salt in a mixing bowl; stir in oil.
Beat milk and eggs together, then mix with dry ingredients.
Pour into a six-cup plastic ring mold.
Microwave on High for four to five minutes.
Let rest five minutes before removing from ring mold.