Mini Corn Cakes (not for sharing

Mini Corn Cakes (not for sharing 

Be warned—these Mini Corn Cakes (not for sharing 😏) disappear almost instantly. They’re soft, lightly sweet, and have that irresistible creamy center that keeps you reaching for more.

Ingredients:

• 3 cups of corn kernels
• 1/2 can of evaporated milk
• 1/2 can of sweetened condensed milk
• 1/2 block of cream cheese
• 3 eggs
• 1 cup of flour
• 2 tablespoons of sugar
• Pinch of salt
• Butter

Preparation:

Start by preheating your oven.

Add the corn kernels, evaporated milk, condensed milk, cream cheese, eggs, flour, sugar, and salt into a blender. Blend until the mixture is completely smooth and well combined.

Grease small molds, such as cupcake molds, with butter to prevent sticking.

Pour the batter evenly into each mold.

Bake for 25 to 30 minutes, or until the tops are lightly golden.

The magic:

They develop a delicate golden crust on the outside while staying soft and creamy inside.

The ending:

Take one… then another… and before you know it, you’ll be saying, “just one more.”