Zucchini Corn Cakes

• 1/2 cup cornmeal
• 1/4 cup flour, all-purpose
• 1/4 teaspoon baking soda
• 1/2 teaspoon cumin ground
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 each zucchini
• 1 each eggs
• 3/4 cups buttermilk
• 1 1/2 tablespoon canola oil
• 1/2 cup corn fresh or canned
• 1 each scallions, spring or green onions with top, minced (scallion)
• 1 x butter or margarine
• 1 x sour cream

1. In a large bowl, stir together cornmeal, flour, soda cumin, salt and pepper.
2. Using large holes on a shredder, shred zucchini to make 3/4 cup (packed).
3. Squeeze with your hands to extract excess moisture.
4. In a medium-size bowl, mix egg, buttermilk, oil, zucchini, corn and green onion.
5. Pour liquid into dry ingredients and stir until evenly moistened.
6. Heat a large skillet or griddle over medium-high heat.
7. Grease lightly with butter.
8. Spoon about 2 tablespoons batter onto skillet for each cake, spreading batter to make 3 inch cakes.
9. 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.
10. Serve 2 or 3 cakes per person.
11. Top each serving with sour cream as desired.

cornmeal, flour, baking soda, cumin ground, salt, black pepper, zucchini, eggs, buttermilk, canola oil, corn, scallions, butter, sour cream

Taken from recipeland.com/recipe/v/zucchini-corn-cakes-1559 (may not work)