Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Yellow cornmeaal |
| ¼ cup | All-purpose flour |
| ¼ teaspoon | Baking soda |
| ½ teaspoon | Ground cumin |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 medium | (7oz) zucchini |
| 1 \N | Egg |
| ¾ cup | Buttermilk |
| 1½ tablespoon | Canola oil |
| ½ cup | Fresh or canned whole corn |
| 1 \N | Green onion with top, minced |
| \N \N | (scallion) |
| \N \N | About one T butter or |
| \N \N | Margarine |
| \N \N | Sour cream |
In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper Using large holdes on a shredder, shred zucchini to make ¾ cup (packed). Squeeze with your hands to extract excess moisture. In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion. Pour liquid into dry ingredients and stir until evenly moistened. Heat a large skillet or griddle over medium-high heat.
Grease lightly with butter. Spoon about 2 tablespoons bater onto skillet for each cake, spreading batter to make 3-inch cakes. Cook until tiny bbbles form in the centers and edges of cakes appear dry; turn and cook other sides until browned and cakes puff slightly.
Serve 2 or 3 cakes per person. Top each serving with sour cream as desired.