Instructions Jump to Ingredients ↑

  1. Ingredients1/2cupyellow cornmeaal 1/4cupflour 1/4teaspoonbaking soda 1/2teaspooncumin, ground 1/4teaspoonsalt 1/4teaspoonpepper 1eachzucchini 1eachegg 3/4cupbuttermilk 1 1/2tablespooncanola oil 1/2cupcorn, fresh or canned 1eachgreen onion, with top, minced (scallion) 1butter or margarine 1sour creamDirections: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. 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.


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