Homemade Rice Cooker Cornbread Recipe

Making Homemade Corn Bread In A Rice Cooker

A great rice cooker cornbread recipe that’s simple and easy to make in your rice cooker.  Clean up is easy too – just one pan to clean!  Cook it up and drizzle a little maple syrup over it for a tasty treat.

Rice Cooker Cornbread Recipe Ingredients

• 2 cups water
• 1 1/2 cups yellow cornmeal
• 1 cup flour
• 1/4 cup brown sugar – packed
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup sour cream
• 1/2 cup low fat milk
• 1/4 cup butter – melted

Rice Cooker Cornbread Recipe Directions

Pour 2 cups of water into the rice cooker and close lid. Press the cook button and bring the water to a boil. 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 moist. Drizzle in the butter, stir slightly, and pour the cornbread batter into the prepared baking dish. Cover the dish with a piece of aluminum foil, but do not crimp the sides. Open the rice cooker, using caution to avoid steam burns. Using a cooking mitt, place the baking dish into the inner pot. Close the rice cooker lid and cook until the cornbread is dry on top, about 45 minutes. Carefully remove the cornbread to a wire rack to cool slightly. Cut cornbread into pieces and serve while warm.

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