Microwave Mug Cornbread

Microwave Mug Cornbread A warm, golden, single-serving cornbread made in a mug in under 5 minutes — crispy on top, soft and tender inside, and just begging for a pat of melted butter. The fastest comfort food you will ever make.

INGREDIENTS

• 3 tablespoons yellow cornmeal
• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 0.25 teaspoons baking powder
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper (optional, for a savory kick)
• 3 tablespoons whole milk or buttermilk
• 1 tablespoon vegetable oil or melted butter
• 1 large egg
• 2 tablespoons shredded cheddar cheese (optional)
• softened butter, for serving

STEPS

1. Grease the mug: Lightly grease a large microwave-safe mug (at least 12 oz capacity) with butter or cooking spray. A large mug is important — the batter rises as it cooks and will overflow a small mug.
2. Mix the batter: Add the cornmeal, flour, sugar, baking powder, salt, and black pepper directly into the mug and stir to combine. Add the milk, oil or melted butter, and egg and stir well with a spoon until the batter is smooth and no dry pockets remain. Stir in the shredded cheddar if using.
3. Microwave: Microwave on high for 60–90 seconds until the cornbread has risen, the top looks set and slightly golden, and a toothpick inserted in the center comes out clean. Start checking at 60 seconds — every microwave is different and overcooking will dry it out. The top should look just set with a slight golden color.
4. Rest briefly: Let the mug sit for 1 minute before eating — it will be extremely hot straight from the microwave. Run a butter knife around the edge and either eat directly from the mug or tip it out onto a plate.
5. Serve: Split open and top with a generous pat of softened butter while still warm. Serve immediately.

NOTES Tips: A 12-ounce mug or larger is essential — the batter puffs up significantly during cooking and will overflow a standard coffee mug. Buttermilk instead of regular milk adds a subtle tang and extra tenderness that makes a noticeable difference. Do not overcook — start at 60 seconds and add time in 10-second increments if needed. A dry, rubbery mug cornbread is always the result of too much microwave time. Stir in a tablespoon of diced jalapeño, crumbled bacon, or corn kernels for a fun flavor variation. Best eaten immediately while warm — mug cornbread does not keep well and is meant to be made and enjoyed fresh.