Servings: 6 to 8

1/2 cup whole wheat flour (The origianl recipe called for all-purpose flour) ½ cup whole wheat flour (The origianl recipe called for all-purpose flour)
1/2 cup cornmeal ½ cup cornmeal
2 tablespoons white sugar 2 tablespoons white sugar
2 teaspoons baking powder 2 teaspoons baking powder
1/4 teaspoon salt ¼ teaspoon salt
1 egg 1 egg
1/2 cup milk (You can add a little more if you like your cornbread more moist) ½ cup milk (You can add a little more if you like your cornbread more moist)
2 Tablespoons of canola oil 2 Tablespoons of canola oil

Take two 12 to 14 oz mugs and spray them with nonstick cooking spray and set aside.
Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and canola oil in bowl and divide the mixture evenly between the two cups.
Place the cups on a rotating table in the microwave and cook on high until a toothpick inserted in the center comes out clean (It should take 3 to 5 minutes depending on your microwave).
When done cornbread should pop right out of the cups.
Cut each cornbread in quarters so that you have a total of 8 pieces of cornbread (4 from each loaf), butter and serve with your stew.

In an 850 watt microwave it took 4 minutes to be completely cooked.  In an 850 watt microwave it took 4 minutes to be completely cooked.