Tuna Cornbread Cakes

Ingredients

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

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