Ingredients

1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium (7-ounce) zucchini
1 egg, beaten
3/4 cup buttermilk
1 1/2 tablespoons canola oil
1/2 cup fresh or canned whole-kernel corn
1 green onion with top, minced
About 1 tablespoon butter or margarine
Sour cream

Yield: 12 brunch or supper cakes; 4 servings
Prep time: 30 minutes

Directions

In a large bowl, stir together cornmeal, flour, soda, cumin, salt and pepper.

Using large holes on a shredder, shred zucchini to make 3/4 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.

Preheat a large skillet or griddle over medium-high heat. Grease lightly with butter. Spoon about 2 tablespoons batter onto skillet for each cake, spreading batter to make 3-inch cakes. Cook until tiny bubbles 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. Recipe from "The Book of Regional American Cooking: Southwest" by Jan Nix. HP Books.