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Rice Cooker Cornbread

Tried something wacky - made cornbread in the rice cooker. We survived!

It was actually really good!  It was a bit too moist - as in, it needed about 5 more minutes of cooking time.  I think that next time I try making it, I'll set it on the brown rice setting because that is longer. 

You can find the recipe here.  But you can also find it behind the cut.  (I wanted to make sure that the site got its due!)


Corn Bread in the Rice Cooker

6 servings

INGREDIENTS

1 cup yellow corn meal

1 cup all purpose flour

1/3 cup sugar

1 Tablespoon baking powder

1 teaspoon kosher salt

1 1/4 cup whole milk

1/2 cup vegetable oil

3 eggs

METHOD

1 Whisk all dry ingredients together in a mixing bowl. Pour over wet

ingredients and whisk till smooth. Spray rice cooker bowl with

nonstick spray. Pour in cornbread mixture. Press COOK.

2 After several minutes, the machine will switch to KEEP WARM. After

25 minutes, check cornbread. It is done when the top is pale and

domed. A toothpick inserted off center should come out clean.

3 Unplug machine and using heavy pot holders, remove bowl from rice

cooker. Invert carefully onto a serving platter. The bottom will be a

beautiful golden brown. Serve warm with butter.

Recipe Courtesy Marian Getz, Wolfgang Puck Chef

Here's how mine looked:




 

 

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