Rice cooker cornbread

Set a piece of butter over warm water on a low flame to melt slowly.

Put a small piece of butter in the rice cooker pot to soften while everything else is prepared.

In a large mixing bowl combine the cornmeal, flour, baking powder, baking soda, salt and sugar until well combined.

The dry mix keeps: double or triple it, cook one part and save the rest as a cornbread mix.

In another bowl crack the egg with the milk, plus the extra tablespoon of milk for altitude.

Add the vegetable oil, melted butter and honey and mix well to dissolve the honey completely.

Add the dry ingredients to the wet and mix to a thick but smooth batter, adjusting with more cornmeal if too wet or more milk if too dry.

Brush the softened butter generously over the bottom and sides of the cooker pot.

Pour the batter in, scrape the bowl with a rubber spatula and tap the pot to shake out the big bubbles.

Press the cook button; when it pops back up after 3 or 4 minutes, leave it on warm at least 20 minutes.

Press again, let it pop back after about 3 minutes and sit another 20 minutes.

Press once or twice more for the crusty bottom, depending on the cooker.

Test with a skewer - clean means done.

Take the pot out and cool about 15 minutes until the edge separates from the side, then flip it out onto parchment.