Surprise your family tonight with our Sweet Corn Cake for dessert. Our Sweet Corn Cake is made with cream cheese for an extra rich flavor they'll adore.
What You Need
Original recipe yields 16 servings
1 can (14 oz. ) sweetened condensed milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
9 ears corn on the cob, kernels removed (about 7 cups)
1/2 cup flour
1 tsp. CALUMET Baking Powder
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Let's Make It
Heat oven to 325ºF.
Blend first 4 ingredients in blender, in batches if necessary, until smooth; pour into large bowl. Add combined flour and baking powder; whisk until blended.
Pour into 13x9-inch pan sprayed with cooking spray.
Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.
For a change of pace, serve warm topped with vanilla ice cream.
How to Remove Corn Kernels from Cob
To remove kernels from an uncooked cob of corn, stand cob inside large bowl. Holding cob firmly at an angle, carefully cut down the ear (away from the body) with sharp knife, removing several rows of corn at a time. The large bowl will catch the corn kernels making cleanup a snap.
Enjoy with a rich cup of hot brewed MAXWELL HOUSE Coffee.
Prepare using 2 (12 oz.) pkg. frozen corn, thawed and well drained.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.