• Granny's Corn Cakes with Cinnamon Cream Cheese

Granny's Corn Cakes with Cinnamon Cream Cheese

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
25
min.
Servings

24 servings

If you've got three cups of fresh corn kernels, now is the time to try our mini corn cakes topped with cinnamon-seasoned cream cheese and fresh mangos.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Blend first 6 ingredients and 1/3 of the cream cheese in blender until blended; spoon into 24 paper-lined muffin cups.
  • Bake 40 min. or until golden brown; cool.
  • Mix remaining cream cheese with sour cream, sugar and cinnamon; spread onto corn cakes. Slice mango; place over corn cakes. Sprinkle with mint.

Size Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 8g
Saturated fat 5g
Cholesterol 55mg
Sodium 150mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 12g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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