Zucchini Corn Cakes Recipe

Ingredients
1/2	cup	yellow cornmeaal
1/4	cup	flour
1/4	teaspoon	baking soda
1/2	teaspoon	cumin, ground
1/4	teaspoon	salt
1/4	teaspoon	pepper
1	each	zucchini
1	each	egg
3/4	cup	buttermilk
1 1/2	tablespoon	canola oil
1/2	cup	corn, fresh or canned
1	each	green onion, with top, minced (scallion)
1		butter or margarine
1		sour cream
Directions:
In a la rge 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.