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.