Fresh Corn Cornbread with Cornmeal Crumble

Cornmeal cake might be a more apt description for this sweet, rich quick bread. With its crunchy lemon-thyme topping, it made a nice treat to enjoy with a cup of coffee.

I used quick cook polenta in the cake itself so the crumb was not too gritty, and medium grind cornmeal in the topping for more crunch. The fresh corn niblets took the place of more traditional dried fruits, adding sweet, chewy bits to every bite. The cake didn’t have a particularly distinctive flavour, but acted as a vehicle for the delicious topping.

Not sure if I’ll make this cake again, but I’ll definitely use the crumble topping.

It really should be 3 1/2 stars.