Granny's Corn Cakes with Cinnamon Cream Cheese

• 1 can (14 oz.) sweetened condensed milk
• 1/3 cup butter, melted
• 4 eggs
• 3 cups fresh corn kernels
• 1 Tbsp. CALUMET Baking Powder
• 1 Tbsp. vanilla
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened and divided
• 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. sugar
• 1 tsp. ground Mexican cinnamon (canela)
• 1 mango Whole Foods 2 ea For $4.00 thru 02/09
• 1 Tbsp. finely chopped fresh mint

1. Heat oven to 350F.
2. Blend first 6 ingredients and 1/3 of the cream cheese in blender until blended; spoon into 24 paper-lined muffin cups.
3. Bake 40 min.
4. or until golden brown; cool.
5. Mix remaining cream cheese with sour cream, sugar and cinnamon; spread onto corn cakes.
6. Slice mango; place over corn cakes.
7. Sprinkle with mint.

condensed milk, butter, eggs, fresh corn kernels, baking powder, vanilla, philadelphia cream cheese, s, sugar, ground mexican cinnamon, mango, fresh mint

Taken from www.kraftrecipes.com/recipes/grannys-corn-cakes-cinnamon-cream-cheese-125156.aspx (may not work)