Cornbread with Fresh Corn & Crumble Topping

1. Pre-heat your oven to 400 degrees. 
2. Generously coat the bottoms and sides of a 9-inch springform pan with non-stick cooking spray. Set aside.
3. 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. 
4. 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.
5. 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.
6. 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