I wanted something like cornbread but a little different and I wanted to start really using my tupperwave microwave stack cooking set
for more than just reheating/warming foods in the microwave
I've had my stack cooker for some time and was also lucky enough to be given a cookbook to go with it, it's a spiral bound book with separated pages which allow you to pick out three different recipes to 'stack' cook at once if you wish
fast and fresh stack cooked meals
Anyway one of the recipes for the 'top' stack which you use the inverted lid for is the following:
sour cream cornbread
2/3 cup flour
2/3 cup corn meal
1 T sugar
1 tsp baking powder
1/2 tsp each baking soda and salt
1 egg slightly beaten
2 T solid vegetable shortening, melted
1/4 cup milk
4 strips crisp cooked bacon, crumbled
2 T snipped chives
In med. bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in center of mixture, add egg, shortening, 1 cup of sour cream and the milk to the well stir until just combined, pour mixture into inverted casserole cover - to cook individually cook on medium (50%) 12-14 minutes until top is no longer wet and cornbread pulls away from side of casserole, the recipe called for more sour cream to be spread on top and then sprinkled with the bacon and chives
MY VERSION
Microwave polenta bread
2/3 cup bisquick
2/3 cup polenta
1 heaping T sugar
1 egg slightly beaten
1 T olive oil
1/4 cup milk
about 1/2 cup of sour cream
12 minutes on 50% was all it needed
we ate it with potato soup
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