No-Trouble Cornbread - Cuisinart AMW-60 Manual De Instrucciones

Melt/Soften microwave preset A-3 to melt the butter. Press Start.
Carefully remove from the oven. Mix the melted butter and crushed
crackers together in a small bowl. Reserve.
2. Put the pasta, water and salt into a large (2-quart), microwave- and
oven-safe casserole dish, cover, and place in the Cuisinart
Microwave AirFryer Oven. Select Microwave, set the time and power
level for 8 minutes on High (10P), and press Start. Pasta should be
slightly undercooked.
3. Stir in the remaining ingredients, except for the crumb topping;
cover and return to the oven. Select Microwave and set the time and
power level for 4 minutes on High (PL10). Repeat with an additional
4 minutes on High (PL10). Carefully remove and stir well.
4. Evenly sprinkle the reserved crumb topping over the top. Place in the
Cuisinart 3-in-1 Microwave AirFryer Oven. Select Oven/AirFry, set
®
the temperature and time to 325°F for 10 minutes, and press Start.
Macaroni and cheese is done when bubbly and topping is golden brown.
5. Carefully remove and let rest for 10 minutes. Serve warm.
Nutritional information per serving (based on 8 servings):
Calories 571 (54% from fat) • carb. 44g • pro. 23g • fat 34g • sat. fat 19g
chol. 101mg • sod. 688mg • calc. 507mg • fiber 2g

No-Trouble Cornbread

No posing, no pretense, just a straightforward cornbread that comes
together in no time at all. And it's darn good.
Function: Microwave, Combi Cooking
Makes 12 servings
6 tablespoons unsalted butter, cold and cut into tablespoons,
plus more for buttering the dish
1½ cups medium-grind stoneground cornmeal*
(we like Bob's Red Mill
1 cup unbleached, all-purpose flour
¼ cup sugar
1½ teaspoons baking powder
¾ teaspoon baking soda
)
®
¾ teaspoon kosher salt
1½ cups buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons honey
3-in-1
®
1. Butter an 8-inch (2-quart) square, microwave- and oven-safe dish
and reserve.
2. Put the butter in a small, microwaveable measuring cup or bowl.
Place in the Cuisinart
the Melt/Soften microwave preset A-3 to melt the butter. Press
Start. Repeat, if necessary, to full melt. Let cool slightly, about 4 to 5
minutes.
3. Meanwhile, whisk the cornmeal, flour, sugar, baking powder, baking
soda and salt together in a medium bowl. In another bowl, whisk
together the buttermilk, eggs, honey and cooled butter. Mix the liquid
into the cornmeal mixture, stirring until just combined; the batter will
be thick.
4. Pour the batter into the prepared dish and use a spatula to even
out the top; place into the Cuisinart
Select Combi Cooking (CC1) and set the temperature and time to
325°F for 25 minutes. Let cornbread rest in the microwave for 10
minutes before removing. Cornbread is done when the top is golden
brown and the edges have pulled away from the dish. A toothpick
inserted in the center should come out clean.
5. Carefully remove the hot dish from the oven and place on a rack.
Let cornbread cool for 10 minutes before cutting. Serve warm.
Calories 218 (31% from fat) • carb. 32g • pro. 5g • fat 8g • sat. fat 4g • chol. 47mg
* Medium-grind cornmeal is toothsome and gives this cornbread a rustic
texture. If this is not appealing, you can soak the cornmeal in the but-
termilk for a minimum of 15 minutes to soften. Combine the corn-
meal-buttermilk mixture with the remaining wet ingredients and pro-
ceed with the recipe as written. Alternatively, a fine-grind cornmeal will
work here for a resulting bread that is more cake-like.
34
3-in-1 Microwave AirFryer Oven and select
®
3-in-1 Microwave AirFryer Oven.
®
Nutritional information per serving:
sod. 254mg • calc. 379mg • fiber 4g