Corn Bread with Rompope

Name: Corn Bread with Rompope
Prep time: 30 min
Yield: 6
Ingredients: 8 ears corn, tender, crumbled; 6 eggs; 1 cup rompope; 1 teaspoon vanilla essence; 100 grams Philadelphia® cream cheese; 75 grams butter; 1 teaspoon baking powder; 125 grams sugar; 1 tablespoon cinnamon powder; 100 grams wheat flour; breadcrumbs

mayte jonguitud solorzano

We present to you a delicious corn bread, soaked with rompope, to enjoy with a good coffee or to finish a delightful meal. Perfect for accompanying an afternoon chat with your friends.

Reviewed by Editorial Team of Kiwilimón

Published: 30-05-2013

Preparation

30 mins

Low

Preheat the oven to 180º. Blend the corn kernels and then beat together with the eggs, vanilla, cream cheese, butter, and sugar. Incorporate the baking powder, cinnamon, and flour. Grease a baking pan with butter and sprinkle with cornmeal. Bake for 30 minutes or until cooked, and when you take it out of the oven, make small cuts with a knife to soak it with the rompope. Refrigerate for 20 minutes or until the liquor is completely absorbed.