Corn bread with rompope recipe

Mara Alpizar
There are many desserts, but few like the famous corn bread from Kiwilimón. This fluffy cake is made with just 9 ingredients, so you don't need to spend a fortune to enjoy something sweet after a meal. What's more, it will be ready in less than 1 hour.To add even more flavor to this corn cake, we add a touch of rompope, which will be a hit for selling or enjoying at home! Did you know that rompope is a 100% Mexican drink? It is made with milk, yolks, sugar, spices, and rum or aguardiente and was invented by a group of nuns living in a convent in Puebla hundreds of years ago.Click to see more sweet bread recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 cups condensed milk
  • 1 1/4 cups vegetable oil
  • 6 eggs
  • 2 1/2 cups yellow corn kernels
  • 1/2 cups cream cheese
  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon powder
  • rompope
Preparation
10 mins
45 mins
Low
  • Blend the condensed milk, oil, eggs, corn kernels, and cream cheese until all the ingredients are well ground. In a bowl, mix the flour, ground cinnamon, and baking powder. Add the corn mixture to the flour and incorporate until you obtain a homogeneous and well-integrated dough.
  • Place the corn bread mixture in a round baking pan that has been greased and floured. Bake at 180 °C for 45 minutes or until ready.
  • Unmold, place the cake on a platter, and drizzle with rompope.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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