Zucchini Corn Cakes

• 1 1/2 cups stone-ground corn meal
• 2 cups zucchini - grated
• 2 tablespoons fresh basil - chopped
• 1 teaspoon kosher salt
• 2 teaspoons honey
• 1 1/2-2 cups boiling water
• 3 tablespoons unsalted butter

1. Place corn meal, zucchini, basil, salt and honey into a large bowl. Next, slowly add the boiling water a little at a time and stir well to remove the lumps. Add water until desired consistency is reached -- it should be slightly thick and not too thin, similar to pancake batter. Once lump free, let it sit for 5-10 minutes to absorb some of the water. Give a gentle stir, adding a bit more water if needed. Next, place a large heavy duty skillet over medium heat, add butter and let it start to melt to coat the pan.
2. Once the pan is coated, pour a 1/4 cup of the corn cake mixture into the pan and gently pat flat into about 2 1/2" -3" cake size. Continue the process until the pan is covered yet cakes are evenly spaced out in the pan. Let cakes cook for 3-4 minutes or until lightly golden in color.
3. Once golden, flip and continue to cook the other side for another 2-4 minutes or until golden. Repeat process until all of the cake batter is used. Serve as a side dish, or main course. Top with butter, maple syrup or sour cream.

stoneground corn meal, zucchini, fresh basil, kosher salt, honey, boiling water, unsalted butter

Taken from food52.com/recipes/37810-zucchini-corn-cakes (may not work)