Ingredients

1 cup all-purpose flour *
1/2 cup yellow cornmeal
2 teaspoons baking powder
2 tablespoons butter, melted
2 eggs
kosher salt & pepper, to taste
1⁄2 cup buttermilk
1 medium zucchini, grated
2 cups corn kernels (2- 4 ears depending on their size) **
vegetable oil, for frying

Instructions

Whisk flour, baking powder, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. In a separate bowl, combine butter, eggs, and milk.  Add dry ingredients to flour mix and stir until barely combined. Fold in the zucchini and corn.

Add vegetable oil to bring the skillet level to about 3/4-1 inch.  Work in batches, dropping 1/4 cup of batter into the hot oil, flattening them with a spatula to desired thickness.. Cook turning once, until golden brown about 3-4 minutes per side. Drain on a paper towel and season with salt while still hot.  Serve with dressing/ salsa of your choice.

* for the pizza bases, I used whole wheat flour, hence the darker, less golden colour

** for the corn cake pizza base, I used about 2/3 cup extra corn kernels to replace the zucchini.