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

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.

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