Cornbread with Fresh Corn & Crumble Topping
What You Need
For the Crumble Topping
- 3/4 cups corn kernels sliced from Dandy Sweet Corn (from about 1 cob)
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 tsp. salt
- 4 tablespoons butter, melted and cooled
For the Cornbread
- 1/2 cup Greek yogurt (I used 5% milkfat yogurt)
- 1/2 cup milk (I used 2% milk)
- 1/3 cup granulated sugar
- 2 eggs
- 4 tablespoons butter, melted and cooled
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup corn kernels sliced from Dandy Sweet Corn (from about 1 1/2 cobs)
Find Dandy Sweet Corn
Make It
- Pre-heat your oven to 400 degrees.
- Generously coat the bottoms and sides of a 9-inch springform pan with non-stick cooking spray. Set aside.
- To make the crumble topping, combine the corn kernels, flour, sugar and salt in a medium bowl. Drizzle in the melted butter, tossing the ingredients together with a fork until all the dry ingredients are moistened and the mixture is clumpy. Place the bowl in your refrigerator.
- In a large bowl, whisk together the yogurt, milk, sugar, eggs and melted butter until smooth. Add the flour, cornmeal, baking powder and salt and stir with a wooden spoon until just combined and no more white streaks remain. Fold in the corn kernels.
- Pour the batter into your prepared springform pan. Scatter the crumble topping evenly over the surface. Then transfer to your pre-heated oven and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean and the edges of the cornbread have started to brown.
- Remove the springform pan from your oven and set it on a wire rack to cool. After about 15 minutes, gently run a knife around the outer edge of the cornbread and release the sides of the springform pan. Slide the cornbread off from the bottom of the springform pan and onto the wire rack to finish cooling. Once cooled, slice and enjoyQ
Recipe by Floating Kitchen
