INGREDIENTS
1 cup
whole wheat flour (or substitute gluten-free blend if desired)
1 cup
cornmeal
1 tbsp
sugar (or sugar substitute)
1 tbsp
baking powder
1
egg
1/2 cup
milk
1/4 cup
avocado oil
300 g
creamed corn ((about 3/4 of a 14.75 oz can))
2
small zucchini, grated
1 tsp
salt