muffins

Electric Lunchbox # 96: Creamed Corn Cornbread

Theresa Pizarro1 Comment

Good morning everyone!

After posting the Jiffy Spoon bread recipe for the ELB, I got a few requests for a “from scratch” recipe as Jiffy is not readily available where they live. I had that problem once in a while too, so I am more than happy to accommodate that request.

The texture if this is not as soft as the spoon bread recipe, but it is close. I hope you try it both and decide which one you like better!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup sour cream

1 egg

1/2 cup cornmeal

3 tablespoons canola oil

3/4 cup canned creamed corn

1/4 teaspoon salt

1/4 teaspoon baking powder

1 tablespoon sugar

3 ELB cups water for the base

Procedure:

1. Spray the big ELB bowl with nonstick spray. Set aside.

2. In a medium bowl, place sour cream,

2. Egg,

3. Cornmeal,

4. Canola oil,

4. Creamed corn,

5. Salt,

6. Baking powder, and sugar.

7. Stir everything together until just mixed.

8. Pour into prepared bowl and level the tops.

9. Cover with foil and set on the ELB base. Pour 3 ELB cups water in the base, cover, and let steam until it shuts off, about 1 hour.

10. Carefully open the ELB and check the bread for doneness by inserting a skewer in the middle. It should have little moist crumbs attached to it.

11. Cool for a few minutes on a wire rack. Invert onto a serving plate and serve warm.

Electric Lunchbox #95: Spoon Bread made with Jiffy Mix

Theresa Pizarro2 Comments

Spoon bread…

I went to school in Virginia briefly when I was in high school. I was lucky enough to have cooking/baking class as my elective class of choice. The counselor asked me a few questions about interests/hobbies and asked me to choose my elective. Kitchen it is!

It was my favorite time of the day! I learned to make lots of food (sugar cookies, lasagna, manicotti, Welsh Cakes…) and we get to keep a portion to take home, or eat at lunch. I still have a few recipes I copied from that time in a blue notebook that I still make frequently.

One of the things we made was spoon bread. I didn’t quite understand it at that time, but yes, just as the name implies, it is a soft, moist quick bread that you’ll use a spoon to scoop up to eat. It is soft like pudding but with a little more structure that you can cut it.

In this recipe, I used a readily available cornbread mix to make life easier. And the amount of the ingredients are adjusted to fit the big ELB bowl.

Enjoy!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Follow me for more recipes for the ELB!

See and order Itaki’s products here! https://www.itakico.com/theresa

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Ingredients:

1/4 cup butter, melted

3/4 cup canned creamed corn

1/2 cup canned sweet corn kernels, drained

1/2 cup sour cream

1 egg

1 tablespoon sugar

1/4 teaspoon salt

3/4 cup Jiffy Cornbread Mix

3 ELB cups water for the base

*Use the big bowl of the ELB!*

Procedure:

1. Spray the big ELB bowl with nonstick cooking spray.

2. In a bowl, place melted butter,

3. creamed corn,

4. corn kernels,

5. sour cream,

6. egg,

7. sugar,

8. salt,

9. and Jiffy cornbread mix.

10. Mix everything together until well blended.

11. Pour into the prepared ELB bowl. Cover with foil.

12. place 3 ELB cups of water in the base. Place the bowl in the ELB base, cover and steam until it shuts off, about 1 hour.

13. Carefully open the ELB and check the bread for doneness by inserting a skewer in the middle. It is done when a few moist crumbs are sticking to the skewer instead of thick batter.

14. cool completely and unmold carefully. Slice and serve or use a spoon to scoop up individual portions.

15. Enjoy!

Espresso Chocolate Chip Muffins

Theresa Pizarro2 Comments

Espresso muffin is one of my favorite treat, as are blueberry, cappuccino, and chocolate chip! I had been playing with recipes to make this just right – with the taste of coffee coming through strong and blending well with chocolate.

I used instant coffee at first but that didn’t taste like espresso so I purchased a jar of instant espresso powder. That made it taste better. Semi sweet chocolate chips plays well with the bitter coffee to round out the taste of this delicious muffin! Perfect to start your day right!

Ingredients:

2 cups all purpose flour

1/4 cup instant espresso coffee powder

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1 cup whole milk

3/4 cup packed brown sugar

1/2 cup melted butter

2 eggs

1 teaspoon vanilla

1 cup semi sweet chocolate chips

Procedure:

1. Preheat oven to 400F. Line a 12 cup muffin tin with paper liners.

2. Combine flour, espresso, baking powder, cinnamon, and salt in a small bowl.

3. In a large bowl, whisk together milk, brown sugar, melted butter, eggs, an vanilla. Add dry ingredients to the large bowl, fold just until mixture is evenly moistened. Do not over mix.

4. Divide evenly among the muffin cups. sprinkle chocolate chips on top of each muffin.

5. Bake until edges begin to pull away from the sides of the muffin cup, 20-22 minutes. Cool on a wire rack before removing from pan.

6. I like this still a bit warm for breakfast, with a cup of hot coffee or tea! Enjoy!

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Brentwood Mochi Cake

Theresa PizarroLeave a comment
Looks really delicious doesn’t it?

I had mentioned working in UCLA Brentwood with amazing coworkers a few times already. I miss them everyday as they are willing to teach you everything they know, work wise AND in the kitchen. They’re some of the best laboratory scientists in the world, and they cook and bake real well. We always have potlucks and celebrate everything we can.

This is my supervisor Sandra Bovey’s recipe. I am including a photo of the actual recipe that was handed out (one of multiple copies that were shared on many occasions) plus a variation that I made in muffin cups.

I hope you enjoy this dessert as much as I do!

These are all you need to make Mochi Cake.

Some changes for this particular recipe:

Use 1 tablespoon baking powder instead of 2 teaspoons

1 tablespoon ube flavoring

1 tablespoon pandan flavoring

Divide batter into 3 bowls. Leave one as is, flavor one with ube, and the last with pandan. Pour into greased muffins cups. I made 8 of each flavor with a surplus of 2 mini muffin tins of ube and pandan.

Sprinkle with sesame seeds. I used a mixture of white and black sesame seeds just because I have it on hand. 😊

Bake in a 13×9 pan for 60 minutes.

Muffin tins: 35-40 minutes. Makes 30 muffins.

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Electric Lunchbox # 63: Bacon Grease Cornbread

Theresa Pizarro6 Comments

I already have a cornbread recipe for the ELB (https://athomewiththeresa.com/2020/05/07/electric-lunchbox-beef-stew-and-corn-bread-with-optional-flan/) but I happened to have some bacon grease today (from yesterday’s breakfast!) so I used that to flavor the cornbread I am preparing.

Note that this can be prepared in the medium bowl too if you have food cooking in both bottom bowl. Then you can have your meal and sides at the same time!

Feel free to add crumbled, cooked bacon and corn kernels into the batter if you like. It will taste a lot better! I would’ve, but I just didn’t have any when I made this recipe. Also you definitely can use softened butter, lard, or shortening instead of the bacon grease.

This goes perfect with the chili recipe I posted a couple of days ago! https://athomewiththeresa.com/2020/10/23/electric-lunchbox-62-chili/

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/4 cup evaporated milk

1/2 teaspoon vinegar

2 1/2 tablespoons bacon grease

1 egg

1/4 cup cornmeal

1/4 cup plus 1 tablespoon unbleached all purpose flour

2 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

Procedure:

1. Grease the small or medium ELB bowl and set aside.

Bacon drippings

2. Mix the evaporated milk with the vinegar and set side for about 5 minutes.

3. In a small bowl, combine bacon grease, milk with vinegar, egg, cornmeal, flour, sugar, baking powder, and salt. Mix just until combined.

4. Pour into a the prepared ELB bowl. Cover with foil and set on the ELB base.

5. Add 2 ELB cups water to the base. Cover and let steam until it shuts off, about 40 minutes.

6. Carefully open the ELB and remove the bowl. Pierce the cornbread with a skewer in the middle to see if it is done. It should come out clean.

7. Cool completely on a wire rack. Or serve warm with stews, for breakfast or with my chili made in the ELB.

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Banana Bread

Theresa Pizarro2 Comments

I almost always have a couple of bananas that turn brown before we get to eat it. I usually just toss them in the Vitamix or Thermomix to make a smoothie. Or peel and toss them in a baggie in the freezer for later. But every so often I save some bananas on the side to allow them to really get ripe and spotty.

Those bananas end up as this banana bread that is so good I often wonder why I don’t make it more often. The extra ripe bananas make it so fragrant and flavorful. The brown sugar gives it a hint of caramel flavor, while the chocolate chips adds a lot of extra flavor. Feel free to use nuts instead, but I urge you to try it with chocolate chips at least once. 😉

I like to make this in pretty bundt pans, like the one pictured above, so it is ready to serve without any decorating as it’s already beautiful. A light dusting of confectioners sugar is enough if you want to dress it up. I have this bad habit of picking up pretty baking pans so often I still have some that haven’t been used. Need to bake more often! Feel free to use a 13”x9” pan or even muffin tins if you want to! I promise that it will still taste good!

If you have a Thermomix, this comes together in about 3 minutes. If not, a little elbow grease and maybe 10-15 minutes, is all you’ll need. It’s an easy recipe that kids can make with adult supervision when baking. Enjoy!

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup brown sugar, packed

1/4 cup milk + 1 teaspoon vinegar, mix and set aside 5 minutes

2 – 3 bananas, mashed (1 cup)

1/2 cup canola oil

1 teaspoon vanilla extract

1 cup semi sweet chocolate chips or walnuts

Preheat oven to 325F. Grease and flour a 10 cup bundt pan. (13”x9” pan or muffin cups will work too! Just adjust time.)

In a bowl, mix together flour, baking soda, and salt.

In a large bowl, beat eggs with brown sugar, milk and vinegar mixture, mashed bananas, oil, and vanilla.

Stir in flour mixture and mix until just combined . Fold in chocolate chips (or nuts).

Pour into the prepared pan and bake for about an hour, until a skewer inserted in the middle comes out clean. (13”x9” takes about 30-45 minutes, cupcakes about 18-25 minutes.)

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