Tuna Cornbread Cakes

Tuna Cornbread Cakes
Photo by Beth Dreiling Hontzas

Ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons butter
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 1 (6-oz.) package buttermilk cornbread mix
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons vegetable oil
  • + 17 more ingredients
    • 1 teaspoon Old Bay seasoning
    • 3 large eggs, lightly beaten
    • Lemon Aoli
    • 3 green onions, thinly sliced
    • 2 (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
    • 2 (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
    • 2 tablespoons mayonnaise
    • 3 tablespoons butter
    • Lemon Aoli
    • 2 tablespoons mayonnaise
    • 1 teaspoon Worcestershire sauce
    • 3 large eggs, lightly beaten
    • 2/3 cup milk
    • 2/3 cup milk
    • 1 (6-oz.) package buttermilk cornbread mix
    • 1 teaspoon Old Bay seasoning
    • 3 green onions, thinly sliced

1. Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan. 2. Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm. 3. Stir together mayonnaise and next 5 ingredients in a large bowl. ...

View full recipe at My Recipes

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