Zucchini Corn Cakes

Directions

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

Using large holes 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 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.