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Desserts

Granny's Corn Cakes with Cinnamon Cream Cheese

Granny's Corn Cakes with Cinnamon Cream Cheese recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 25 min
servings
total:
24 servings

What You Need

1
can   (14 oz.) sweetened condensed milk
1/3
cup  butter, melted
4
 eggs
3
cups  fresh corn kernels
1
Tbsp.  CALUMET Baking Powder
1
Tbsp.  vanilla
1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
2
Tbsp.  BREAKSTONE'S or KNUDSEN Sour Cream
1
Tbsp.  sugar
1
tsp.  Mexican cinnamon (canela)
1
 mango
1
Tbsp.   finely chopped fresh mint

Make It

HEAT oven to 350°F.

BLEND first 6 ingredients and 1/3 of the cream cheese in blender until smooth; spoon into 24 paper-lined muffin cups.

BAKE 40 min. or until golden brown; cool.

MIX remaining cream cheese, sour cream, sugar and cinnamon; spread onto corn cakes. Top with sliced mango just before serving; sprinkle with mint.

Kraft Kitchens Tips

Note
About 3 medium ears of corn with yield about 3 cups uncooked kernels.
How to Store
Store frosted corn cakes in airtight container in refrigerator. Top with mangos and mint just before serving.
Size-Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
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