Corncake Pancakes with Creamy Cumin Sauce

Sautéed Mushrooms

• 16 oz. pre-sliced crimini mushrooms (brown mushrooms)
• 1 TBSP butter or butter alternative
• 1 TBSP olive oil or preferred cooking oil
• Salt & pepper, to taste
• 1/4 cup white wine or sake (optional)

Corncake Pancakes

• 1 bag Pamela’s Cornbread & Muffin Mix
• 1/3 cup butter, melted (or oil of choice)
• 1 egg (or equivalent egg replacer)
• 1 1/4 cups milk, water, or non-dairy substitute
• 1 cup fresh or frozen corn kernels, thawed
• 1/4 cup fresh cilantro, chopped
• 1/3 cup yellow, white, or green onions, chopped
• 1 TBSP sugar
• 1 tsp salt
• 1/4 tsp black pepper
• Pinch of cayenne
• Oil of choice for frying

Creamy Cumin Sauce

• 1 cup sour cream, plain yogurt, or non-dairy alternative
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper