Categories: Breads 
      Yield: 4 servings 
  
    1/2 c  Yellow cornmeaal 
    1/4 c  All-purpose flour 
    1/4 t  Baking soda 
    1/2 t  Ground cumin 
    1/4 t  Salt 
    1/4 t  Pepper 
      1 md (7oz) zucchini 
      1    Egg 
    3/4 c  Buttermilk 
  1 1/2 T  Canola oil 
    1/2 c  Fresh or canned whole corn 
      1    Green onion with top, minced 
           (scallion) 
           About one T butter or 
           Margarine 
           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 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. 
  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.