Corn Bread

1 1/2 C yellow cornmeal
1 C flour
1/4 C brown sugar - packed
1 tsp salt
1/2 tsp baking soda
2 eggs
1 C sour cream
1/2 C low fat milk
1/4 C butter - melted

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. 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 cornbread is dry on top, about 45 minutes. Using the foil pan lifter, carefully remove the cornbread to a wire rack to cool slightly. Cut cornbread into pieces and serve while warm.