Here is a small-sized cornbread that uses whole wheat flour and freezes well. Buttermilk gives moistness and honey adds a special sweetness. The Low Combination setting makes for quick cooking. Great with Autumn soups and stews.


4 tablespoons butter
1/2 cup whole wheat or all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 tablespoons honey
1 egg

  1. MICROWAVE butter in microwave-safe measure 30 to 40 seconds or until melted; set aside. Preheat microwave-convection oven to 400 degrees.
  2. In mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt; mix lightly. Add buttermilk to butter, blending well. Add honey and egg; mix well. Add mixture to flour mixture. Stir until well mixed. Spread in ungreased 8-inch silicone baking pan; spread evenly.
  3. COMBO-BAKE on low rack with 10% microwave power at 400 degrees for 10 to 12 minutes or until center is set. Cut into wedges and serve warm or cold, plain or with butter and/or honey.

About 8 Servings

TIPS: If using glass baking dish, be sure to grease well.
> After baking, wedges of cornbread can be frozen. Thaw and warm by microwaving 10 to 15 seconds per serving.
> Half plain yogurt and half milk can be substituted for buttermilk. Or, sour milk by adding 1/2 tablespoon vinegar to 1/2 cup milk.
> Be sure to avoid sharp knives when cutting in silicone pans.
> Recipe can be doubled and baked in 9-inch silicone pan. Increase combo baking time to 16 to 18 minutes.