Having lived in the south for half of my life, corn bread is something that I occasionally get a craving for. I'm scared to make it in our tiny Japanese oven, because it burns things on top and under-cooks the bottom. So I decided to give it a try in our fancy new rice cooker (a wedding gift!) using the "bake" function.
200 g yellow cornmeal (1.5 cups)
100 g flour (1 cup)
1/2 cup sugar (or 1/4 cup brown sugar, packed)
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain yogurt
1/2 cup milk
1/4 cup butter – melted
Grease the bowl of the rice cooker. In a medium bowl, mix together the dry ingredients. In a separate bowl, whisk the eggs, yogurt 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 greased rice cooker bowl. Put the bowl into the rice cooker and set on "bake." (If your rice cooker doesn't have a "bake" function, just press "cook" like you would for rice and make sure it stays on "cook" for about 40 minutes). Carefully remove the cornbread from the bowl to a plate to cool slightly. Cut cornbread into pieces and serve warm.