Birdy Corn Bread Squares

1 cup plain yellow cornmeal 1 teaspoon baking powder 1 egg 1/2 cup apple sauce 1/2 cup apple juice 1/3 cup thawed frozen peas 1/3 cup grated carrot 1/3 cup cooked white or brown rice 1/3 cup any commercially prepared bird pellets or seed mix 1. Preheat the oven to 350 degrees. In a large mixing bowl, combine the corn meal and baking powder. Mix well until consistently blended. 2. Add the remaining ingredients one at a time, to the dry mixture. As you add each ingredient, use an electric mixer on a high speed to thoroughly blend and beat everything together. As you add the vegetables and rice, use the mixer to mash these ingredients into tiny pieces until they are small enough to blend into the mixture without being detected. 3. Blend until the mixture is completely smooth. Then prepare and 8" x 8" baking dish by greasing it with margarine, oil, or non-stick cooking spray. 4. Pour and scrape all of the mixture into the prepared baking dish. Then place the dish into the preheated oven. Bake for about 35 minutes, or until the corn bread is lightly toasted, and a toothpick inserted into the center comes out clean. 5. When the corn bread is finished cooking, remove it from the heat and allow it to cool completely. Once cool, use a sharp knife to cut the cornbread into 1" squares. Serve one the cornbread is cool to the touch. Store any leftovers in an an-tight container, it the refrigerator, in your vegetable crisper, if possible. Extra corn bread squares can also be frozen. Makes 16 squares.