CHARLESTON, W.Va. -- Today's flatbread is more a corn pancake or fritter and, yes, we're frying them, but in the little oil that's present in a buttery spread. To be more comfortable, we could say "sautéed" or "pan-seared" instead of fried.
I couldn't ignore that fresh corn and red bell peppers are already coming in from the farm fields. Zucchini seems to be eternally and year-round abundant.
I have a slight midnight confession. I used fresh ramps when I made this, omitting the green onion in favor of the supposedly odiferous plant.
Back in late spring, when ramps were in season, daughter Michele gave me enough for a mess, which became the basis for the flatbread and for my two-onion beef stir-fry.
I disagree with ramp's reputation of having a strong and lasting bad odor. To me, they are mild and no more offensive than garlic or shallots. Over the years I've had stronger-smelling and stronger-tasting green onions.
The bread is another avenue to highlight farm-to-table fresh vegetables. An optional step in the preparation is to sauté the corn, zucchini, onion and pepper to soften slightly before adding to the cornmeal.
When the weather cools a bit, don't forget a pot of cooked dry beans or chili as a perfect go-with for the bread.
Double Corn and Zucchini Flatbreads
Makes 9 breads.
1 1/2 cups fresh corn cut from cob (about 2 small ears)
1 cup grated zucchini
1/2 cup diced green onion, including green tops