Easy Recipes

Golden Butter Corn Bread

"Bake" a moist, delectable batch right in your rice cooker.

Yield: Serves 6.

2 cups water
1 1/2 cups yellow cornmeal
1 cup flour
1/4 cup light brown sugar, packed
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
2 large eggs
1 cup sour cream
1/2 cup low fat milk
1/4 cup butter, melted

Pour 2 cups of water into the inner pot of the Aroma® rice cooker and close the lid. Press the Steam/Cook button and bring the water to a boil in approximately 8 minutes. Coat a 2-quart baking dish that fits in the inner pot with nonstick cooking spray. In a medium bowl, mix together the dry ingredients. In a separate bowl, whisk the eggs, sour cream and milk together. Add to the dry ingredients, stirring only until the dry ingredients are moist. Drizzle in the butter, stir slightly, and pour the batter into the prepared baking dish. Cover the dish with a piece of aluminum foil, but do not crimp the sides. Use a foil pan lifter to open the lid, using caution to avoid steam burns. Using a cooking mitt, place the foil lifter and baking dish into the inner pot. Close the lid and cook until the bread is dry on top, about 45 minutes. Using the foil pan lifter, carefully remove the bread to a wire rack to cool slightly. Cut into pieces and serve while warm.