Rice Cooker Corn Bread Recipe

step 1

• STEP 1.in a bowl add the dry ingredients of 1 cup cornmeal, ½ cup all purpose flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ cup to 1 cup sugar depending on taste. Mix together till well combined.

step 2

• STEP 1.in another bowl crack in 1 egg, ½ cup butter milk, 3 ½ tsp of vegetable oil, ¼ cup melted butter, 1 ½ tsp honey. Whisk well together.

step 3

• STEP 1.add the dry ingredients into the wet ingredients. Whisk well till a thick smooth batter consistency is reached. If the batter seems too dry, add a little more milk.

step 4

• STEP 1.if it is too wet add a little cornmeal.

step 5

• STEP 1.grease the inside of the rice cooker pot by brushing it with soft butter. Be generous with the butter amount as this creates the crust.

step 6

• STEP 1.if using a rice cooker that is not non stick, line it with parchment paper.

step 7

• STEP 1.pour the corn bread batter into the rice cooker pot and tap the pot a few times to shake out any big bubbles.

step 8

• STEP 1.place the pot in the rice cooker, cover it and switch it on. It will click to the ‘warm’ setting after 3 minutes. Let it sit for 20 minutes, then press it down again.

step 9

• STEP 1.after 3 minutes the cooker will click to the ‘warm’ setting again. Leave it for 20 minutes.

step 10

• STEP 1.the corn bread is ready. If desired, switch the cooker on again for another3 minutes if a crust is desired.

step 11

• STEP 1.test the bread by inserting a toothpick in it. If it comes out clean the bread is ready.

step 12

• STEP 1.-12)take the pot out and leave it to cool for 15 minutes. The edge of the corn bread will have pulled away from the sides of the pot.

step 13

• STEP 2.-13)place a parchment paper and a plate over the mouth of the pot and flip it over to remove the bread onto the parchment paper in the plate.

step 14

• STEP 3.-14)rice cooker cornbread is ready.