Here’s another use for all that fresh summer corn. A lavender-scented topping lends an elegant touch to this rustic cake. To cook the corn, boil it in lightly salted water until tender—3 to 5 minutes, depending on how fresh the corn is. You can skip sifting the cornmeal if you’d like a coarser texture in the cake.
Light, fresh and unexpected. A little dollop of creme fraiche or cream cheese/sour cream blend ads a nice piquant touch.
A great corn cake for the summer.
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