Tuna Cornbread Cakes

in , by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 21, 2009

Tuna Cornbread Cakes from Southern Living


Makes 4 servings


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


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.

4. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 (3- to 3 1/2-inch) patties.

5. Melt 3 Tbsp. butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon Aïoli.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and StarKist Tuna Creations Herb & Garlic Chunk Light Tuna.

Sherry Little, Sherwood, Arkansas, Southern Living, JANUARY 2008

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