Corn Spoonbread

Cornbread that is soft, moist and filled with corn is just the perfect side dish for a lot of main dishes. Chili, grilled meats, fried meats…the list goes on and on. I do not like a cornbread made with all cornmeal as it tends to be crumbly and dry.

When I was younger, Kenny Rogers Roasters opened restaurants all over Manila, Philippines and we would eat in or take out a couple of times a month. I always adored the corn muffins and the mac and cheese. The restaurant did not last very long though so I had to try to put together a corn muffin recipe to serve with our home roasted chicken.

This is easier to make as it is make in a 13×9 pan instead of individual cups. It also starts with a corn muffin mix to make whipping it up fast and easy!

1 stick butter, melted

1 14.75oz can cream style corn

1 15oz can corn kernels, drained

1 cup sour cream

2 eggs

2 tablespoons sugar

1/2 teaspoon salt

1 8.5 oz box Jiffy corn muffin mix

Preheat oven to 350F.

Grease (or spray with a nonstick baking spray ) a 13”x9” pan. Set aside.

In a medium sized bowl, combine butter, creamed corn, corn kernels, sour cream, eggs, sugar, and salt. Add corn bread mix and stir just until mixed, with no traces of dry mix visible. Pour into prepared pan.

Bake 30-35 minutes, until golden.

Cool for a few minutes before cutting into squares.

Served with Turkey Chili

Electric Lunchbox #25: Vanilla Cake

Another recipe request from Facebook that I was happy to make.

A plain vanilla cake is the perfect canvas for any flavor of sugar frosting you like, a chocolate ganache topping, or simply served with sweet fresh fruits or berries. Since I love chocolate frosting, I used a plain chocolate frosting.

Feel free to use any flavor that you like to customize it to your taste. Of course, we all know that sprinkles makes the cake look extra festive too!

This is perfect for a small celebration, as a sweet reward, or just to serve something sweet to end dinner!

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


1 egg

1/4 cup sugar

2 teaspoons vanilla extract

1/4 cup melted butter

1/4 cup whole milk

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3 Itaki cups water for the base

1. Whisk together the egg, sugar, vanilla, melted butter, and milk until blended. Sift in flour, baking powder, and salt. Stir until combined but do not over mix.

2. Spray the big Itaki bowl (or the medium Itaki Jumbo bowl) with nonstick spray.

3. Pour batter in and smooth top. Cover with foil and place in the electric lunchbox base.

4. Pour 3 Itaki cups of water in the base. Cover and let it steam until it shuts iff, about 55 minutes.

5. Carefully open the lunchbox and remove the bowl to a cooling rack. Cool completely.

6. Run a knife along the edge to release the cake. Invert onto a plate. Frost or serve with fruits or berries, as desired.

Electric Lunchbox #24: Chocolate Chip Bread Pudding

I have been craving a lot of desserts lately and kept testing them out in the Itaki. I think I am not the only one that can devour a dessert meant for several people all by myself. This is where the Itaki comes in handy. Portion Control! Or so I’d like to think, as the desserts I make tend to be enough for 2-3 servings but I still am likely to eat it all, specially the not-too-bad failures during the recipe development and testing phase.

So Itaki bread pudding was made! I added chocolate chips because I had some, but you could add anything you like to have in a bread pudding. Or even omit it completely for a plain version. I added instructions for a cinnamon raisin one below.

Although I miss the golden brown, crispy edges of the baked version, I think this is a pretty good substitute for when you just want a small serving of bread pudding quick and without heating up the oven. I might try using my torch if i have left overs next time.

Serve warm, or cold, as is, or garnished with whipped cream, or go all out and add a scoop of ice cream. Whatever makes you happy! I know I am surely going to be in a good mood after I have my dessert! 😊

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*

1 egg

1/2 cup milk

2 tablespoons sugar

1/4 teaspoon vanilla

Pinch of salt

1 tablespoon melted butter

100 grams (3-4 slices) bread, cut into 1 inch cubes or smaller

1/3 cup chocolate chips

3 Itaki cups water for the base, about 50 minutes

Beat egg in the bottom Itaki bowl (or the medium Itaki Jumbo bowl if you are cooking a full meal). Add milk, sugar, vanilla, salt, and butter. Mix well.

Add the bread and stir until all cubes are coated with the milk mixture. Let it absorb for a few minutes. Add chocolate chips and stir again. There should be just a little liquid left in the bottom of the bowl.

Cover with foil and place in the base. Add 3 cups water to the base. Cover and let steam until it shuts off, about 50 minutes.

Carefully remove from the lunchbox and let cool. You can serve this warm or cold.


Cinnamon Raisin: replace the chocolate chips with raisins. Add 1/2 teaspoon cinnamon with the sugar.

Peanut Butter Jelly: replace chocolate chips with peanut butter chips. Serve with a side or drizzle of grape jelly.

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Electric Lunchbox #22: Pineapple Upside Down Cake

The idea to make this recipe came about when the admin of a Facebook group I’m in requested for a Pineapple Cake, after I posted a regular recipe for a Chocolate Cake. I initially made a recipe for a Chocolate cake using mayonnaise but got asked for a recipe with out mayo. Gladly obliged to that request because I mean, Chocolate Cake! And developing recipes means taste testing until I get the recipe right.

So Pineapple Upside down cake….this took me a few tries to get it to a point that I can actually be proud to share the recipe. I am happy with this lightly spiced cake as it complements the sweet pineapple topping perfectly.

Please try it and let me know how it was!

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

2 tablespoons melted butter

2 tablespoons brown sugar

2 pineapple slices, from a can

2 maraschino cherries, stems removed


1/3 cup flour

3 tablespoons sugar

1/2 teaspoon baking powder

Dash of nutmeg

Pinch of salt

1/4 cup whole milk

1/2 teaspoon vanilla paste

Spray the big bottom bowl of the Itaki with a cooking spray. *You can also use the medium Itaki Jumbo bowl for this recipe.*

Place 1 tablespoon of the melted butter in the bowl. Swirl the butter around and add the brown sugar. Top with the pineapple slices, squeezing them to fit. Place a cherry in the middle of each pineapple slice. Set bowl aside.

In a small mixing bowl, mix together all cake ingredients and the remaining 1 tablespoon butter just until mixed. Pour over the pineapple slices and cover the bowl with foil.

Place in the Itaki base. Add 3 Itaki cups of water to the base. cover and steam until it shuts off, around 50 minutes. Carefully remove the bowl from the Itaki base and let cool on a wire rack. Run a knife along the side of the cake. Invert onto a serving plate. Serve warm or chilled.

Electric Lunchbox #21: Cheesecake!

Advanced Happy Father’s day to all the dads out there! 🎉🎊 I was going to post this tomorrow morning for the actual Father’s day but decided to post it today so you can chill the cheesecake overnight and have it ready to go if you decide to make it.

My father encouraged all my many hobbies so I have him to thank for all that I do. I collected a variety of books, cacti, really expensive orchids, grew veggies, fruit trees, bought cooking and baking equipment, baking pans, sewing and crafting items, soap making materials, jewelry making things, everything coffee related, shoes, bags, and so much more! I was the first to use all his treasured kitchen appliances that were only previously up on the cabinets. And I realize that even now, those things are dear to me, that those hobbies are still things I enjoy doing/making/having. So I try and encourage my son when he shows interest in something. I try to get involved as much as I can in his hobbies since I am learning with him too and I hope he is learning something he will keep doing even when he is older.

Back to this recipe….if you have not prepared any dessert in advance and want to make something special, then I encourage you to try this! I did say to leave it in the fridge overnight (ideally) as I always prepare this a day ahead, but if you are pressed for time, 2-4 hours is likely enough. I didn’t try placing it in the freezer to rush the chilling but I’m guessing that could work too. If you tried it, please let me know how it turned out.

This makes a perfect little dessert for 2 to 6 people, depending on how much dessert they can handle. Trust me when I say it’s really good and that you might get asked for seconds or thirds!

And for today, dad can have it all for himself if he so desires!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*


For the crust:

1/2 cup graham cracker crumbs

2 tablespoons melted butter

1 tablespoon brown sugar

For the cheesecake:

8 oz cream cheese room temperature

1/3 cup granulated sugar

1 egg room temperature

1 tsp vanilla

3 Itaki cups of water for the base

Line the big bowl of the Itaki with parchment paper cut to fit the bottom. This will make it easy to get your cheesecake out in one piece.

Mix together the crust ingredients in a small bowl and use a spoon to press firmly onto the bottom of the parchment lined bowl. Set aside.

In a another bowl, beat the cream cheese using a hand mixer until it is smooth. Scrape down the sides and beat in the sugar, egg, and vanilla until blended.

Pour over the crust, smooth the top and cover the bowl with a piece of aluminum foil. Place the bowl on the base of the Itaki.
Add 3 Itaki cups of water to the base. Cover and steam until it shuts off, about 50 minutes.

Remove the cheesecake and check for doneness, the edges has to be set but the middle is still a little jiggly. Cover and cool on a wire rack. When cool, leave in the refrigerator at least 4 hours, ideally overnight.

To remove cheesecake, run a knife along the edge of the cheesecake. Place a plate over the bowl and tip the bowl over. The cheesecake should fall onto the plate. Transfer to a serving dish, top side up. Top with desired topping before serving. I like to top it with fruits, berries or even canned pie filling like in this photo!

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Electric Lunchbox #18: Chocolate Cake Number 2

Here is another chocolate cake recipe for the Itaki! I don’t think I ever saw, made, or ate this many chocolate cakes in a week! However, my son doesn’t mind me developing and testing recipes, specially cakes! 😊

The story to this is that someone asked for a regular chocolate cake recipe when I posted the Chocolate Mayonnaise Cake on a Facebook group ( So I went to the kitchen and made a couple of recipes but I really had a difficult time developing a recipe with eggs, 1/2 a beaten egg? Egg yolk only? The results were different than when you make a full sized cake.

So I dropped the egg from the recipe, did a few more experimenting…and I’m happy to say that I can finally share this recipe with you as it tastes really good, it’s easy to make, and you don’t have to deal with little bits of left over ingredients. I hope you’ll like it as much as we did!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*


1/4 cup buttermilk
(or 1/4 cup milk mixed with 1/4 teaspoon vinegar)

1 1/2 tablespoons melted butter, or oil

2 1/2 tablespoons sugar

1/2 teaspoon vanilla extract

1/4 cup unbleached all-purpose flour

2 tablespoons dark cocoa powder

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/4 teaspoon salt


2 tablespoons unsalted butter, at room temperature

2 teaspoons cocoa powder

pinch of salt

1/3 cup powdered sugar

1 teaspoon milk

A drop of vanilla extract

Sprinkles, to decorate


Spray the medium sized Itaki Jumbo bowl (or the big Itaki pro bowl) with nonstick spray. Set aside.

In a small bowl, mix together buttermilk, melted butter or oil, sugar, and vanilla. Sift flour, cocoa powder, baking soda, baking powder, and salt over the wet ingredients. Stir to blend. Do not over mix. Pour batter into the prepared Itaki bowl, cover with foil and set on the base. Place 3 Itaki cups of water in the base, cover and let steam until it shuts off, about 50 minutes.

Carefully remove the bowl from the base. Let cool on a wire rack. Run a knife on the edges to release the cake.

In a small bowl, cream the butter with cocoa powder and salt. Blend well until cocoa powder is incorporated.
Add the powdered sugar and mix well until thick.
Add the milk and vanilla and beat the frosting until it is light and fluffy.
Spread the frosting on top of the cooled cake and finish off with sprinkles.

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Electric Lunchbox #17: Chocolate Mayonnaise Cake in the Itaki Jumbo

Chocolate cake in the Itaki? Yes it is possible! Although I tried several times to make a good cake in the small nesting bowl of the Itaki Pro, I finally settled in making it in the medium bowl that came with the Itaki Jumbo. The results were a lot better than I ever had making it in the small bowl.

If you only have the Itaki pro and want to make this cake, I suggest making it in the big bottom bowl. I ran into a few problems when I was using the small top bowl in developing this recipe. I really wanted it to be an option so that you could make your lunch and your dessert at the same time. But the batter sometimes overflowed, the cake center was not fully cooked, the cake was lopsided as it was pushing its way up the foil. None of this happened with the medium sized bowl so I’m sure it would be fine with the bigger, bottom bowl.

Now, if you truly want to make this in the little top bowl, you could also halve the recipe. It won’t be that hard as I made this recipe without eggs so that you won’t need 1/2 of an egg or anything like that.

As for the frosting, you can definitely use the store bought ones that come in little tubs, whip up your own, simply dust it with confectioner’s sugar, serve it with lightly sweetened whipped cream, or spread with nutella. I went all out – split the cake into two, spread it with raspberry preserves and a bit of Chantilly cream then finished with a dusting of powdered sugar over a stencil – to have a two layered Chocolate Raspberry Cake. Oh and ice cream! You can definitely serve this with a scoop of ice cream!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*

Happy cooking!

1/2 cup all purpose flour

1/2 teaspoons baking soda

2 tablespoons cocoa powder

1/4 cup white or brown sugar

1/3 cup mayonnaise

1/4 cup water or strong coffee

1/2 teaspoon vanilla

Pinch of salt

3 Itaki cups of water in the base

Sift flour, baking soda, cocoa powder, and sugar into a bowl.

Make a well in the center and add mayonnaise, water or coffee, vanilla, and salt. Mix until well blended.

Spray the medium Itaki Jumbo bowl (or bottom large bowl of the Itaki Pro) with a nonstick spray, or you can also grease and flour it.

Pour batter into the bowl, smoothing the top. Cover with a piece of foil and set on the second level of the Itaki Jumbo (or bottom bowl of the Pro).

Add 3 Itaki cups of water into the base unit, cover, and let steam until it shuts off, about 52 minutes.

Carefully remove from the bowl lunchbox and cool completely. Frost and decorate as desired.

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Blueberry Almond Coffee Cake

Today is my husband’s birthday, and to celebrate it I am baking a cake! Simple but really delicious, I encourage you to try making this cake if you have a pint of blueberries on hand. It’s the perfect pick me up! I am used to blueberry lemon pairings but this blueberry almond tandem is mouthwatering!

I lined my springform pan bottom with a layer of thick aluminum foil, wrapping excess foil up over the sides to prevent leaks. If you have a deep round pan, that will work too!


For the Streusel:

⅓ cup all-purpose flour

¼ cup packed dark brown sugar

¼ teaspoon salt

¼ cup unsalted butter, softened

⅓ cup chopped almonds

For the Cake:

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1½ teaspoon vanilla extract

½ teaspoon almond extract

1¼ cups all-purpose flour

¼ cup almond flour

1½ teaspoons baking powder

½ teaspoon salt

¼ cup whole milk

½ cup sour cream

2 cups fresh blueberries, divided


  1. Preheat oven to 350°F. Line the bottom of a 10 inch round springform pan with aluminum foil, clip on the rim, and bring the edges up the sides of the pan. Spray with a nonstick spray with flour.
  2. Streusel: In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles crumbs. Add almonds and stir to mix. Set aside.
  3. Cake: In the bowl of a stand mixer with a paddle attachment, cream butter and sugar at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition. Stir in extracts.
  4. In another bowl, whisk together flours, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Pour half of batter into prepared pan. Sprinkle with 1½ cups of blueberries, top with remaining batter and smooth the top. Top with remaining ½ cup blueberries, and sprinkle with streusel.
  5. Bake 50 to 55 minutes, until a knife inserted in the middle comes out clean. Let cool in pan for 15 minutes. Run a sharp knife around edges of cake to loosen sides. Invert onto a plate, and then invert again onto a wire rack. Let cool completely.