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Granny's Corn Cakes with Cinnamon Cream Cheese
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Granny's Corn Cakes with Cinnamon Cream Cheese

1 Hour 25 Minutes
15 Min Prep
1 Hr 25 Min Cook
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.
What You Need
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24 servings
Original recipe yields 24 servings
1 can (14 oz.) sweetened condensed milk
1/3 cup butter, melted
4 egg s
3 cups fresh corn kernel s
1 Tbsp. CALUMET Baking Powder
1 Tbsp. vanilla
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened and divided
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. sugar
1 tsp. ground Mexican cinnamon (canela)
1 mango
1 Tbsp. finely chopped fresh mint
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Let's Make It
1
Heat oven to 350°F.
2
Blend first 6 ingredients and 1/3 of the cream cheese in blender until blended; spoon into 24 paper-lined muffin cups.
3
Bake 40 min. or until golden brown; cool.
4
Mix remaining cream cheese with sour cream, sugar and cinnamon; spread onto corn cakes. Slice mango; place over corn cakes. Sprinkle with mint.
Kitchen Tips
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.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 150mg
7%
Total Carbohydrates 15g
5%
Dietary Fibers 1g
4%
Sugars 12g
24%
Protein 4g
8%
Vitamin A
8%
Vitamin C
8%
Calcium
10%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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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