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INGREDIENTS
Cornbread mix
1 medium-sized Chipotle pepper
8 ounce tub sour cream
1 cup of corn
1 cup shredded zucchini
Vegetable oil

METHOD
This is a twist on pancake-style party appetizers called blinis using a boxed cornbread mix as a base, adding fresh corn and zucchini to that, and then topping it with a dollop of chipotle pepper sour cream.

Any cornbread mix that uses one eight-by-eight-inch baking pan will work for this recipe. But before making the blinis, make the chipotle pepper sour cream.

Chipotle peppers are smoked jalapeno peppers. Deseed one medium-sized pepper and add it to a food processor with one eight-ounce tub of sour cream and puree that until it is nicely blended.

Remove the kernels of corn from two small or one large ear of corn, about one cup total, and then use a box grater to shred an equal amount of zucchini, leaving the center, seedy part behind.

Next, use a knife to cut the shredded zucchini crosswise into smaller pieces and then scoop them onto a couple sheets of paper towel. Roll it up and squeeze the water out of the zucchini.

Assemble the cornbread according to directions on the box and then fold in the corn and shredded zucchini.

Use a large nonstick pan with a little splash of vegetable oil to cook individual, two-inch round pancakes in batches until they're lightly browned on both sides and cooked through.

Serve these as they finish or keep them warm in a low oven and serve them all at the same time with a dollop of the chipotle sour cream right on top.