Zucchini Cornbread

1 cup yellow cornmeal
1/3 cup sugar
1/2 teaspoon salt
1 egg white, beaten
2 tablespoons vegetable oil
1 cup corn kernels, fresh or frozen (thawed, if frozen)
1 cup unbleached white flour
1 tablespoon baking powder
1 egg, beaten
1 cup buttermilk
1 cup zucchini, shredded

Preheat oven to 375 degrees.
Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, beat egg and egg white; whisk in buttermilk and oil. Gently fold liquid ingredients into dry ingredients until batter is formed. Fold in corn and zucchini.
Pour batter into a lightly greased 8-inch-square baking pan or muffin pan. Bake until crust is golden brown and toothpick inserted in center comes out clean, about 20 to 25 minutes.

Serve warm.

From: The Global Vegetarian, Jay Solomon