Ingredients

• 2 cups of cornmeal
• 1 cup of very softly cooked sweet brown rice (see notes below)
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 to 1 1/2 cups of soy milk
• 4 Tablespoons of veg oil or earth balance organic buttery spread.
• Fresh or frozen corn (from the cob) optional or raisens or neither.
• 1 -2 Tablespoons of sweetner (brown rice or agave syrup)
• 1/2 to 1 teaspoon of sea salt (depending on if you used a salted margerine keeping in mind that the baking soda also contains sodium)

Directions

Sweet Brown Rice:

I go a little more then 2 to 1 with this (water to rice) and let it cook very slowly to get the most glutony texture. Remember this is what makes the corn bread so cook it soft. and then mush if you want in a siribachi or just throw it in.
Cook for about an hour at the lowest possible temp on your gas top.
Ehen all the water is dissolved (there may appear to be a little on top) just mix that in as you don't want to burn the mochi either.
Use a cup of this in your cornbread and the extra you can freeze into mochi. or just fridge i find it goes good with adzuki beans.

Corn Bread:

Preheat oven to 350 (375) depends on your oven.
Grease a cast iron skillet very generously with about 2 of the Tablespoons of oil.
Put this in the oven for about 8 minutes let it get very hot
In a large bowl mix the cornmeal powder, salt together.
Add the cooked sweet brown rice to the the cornmeal mixture
Add the oil and the sweetner
Add the milk and mix.

Take out the hot fryer and pour excess hot oil into the mixture.
Add corn peices or raisens or apple peices if you like.
Mix until you get a cake consistancy.
Pour mixture back into pan and place in middle rack of oven.
Cook for about 30 ,minutes. check at this time and adjust extra cooking time if there is still liquid in the middle. If not, and the top is golden to golden brown then it is ready.
Take it out and let it cool a bit then with your spatula dig around the edges to loosen the poor dear, then flip her over on to the large plate i forgot to tell you should have preset standing by.

Bang on the bottom of the iron skillet in the middle so that it comes out all together and the crust isn't left all magilicutied on iron casket.
That's it.
Oh yeah i forgot. It goes great with earth balance when it is warm. It is good warm and cold ( i tend to heat it up in the oven after i fridge it) with a sesame miso paste.

Ceres,
Neil