Joyful Homemaking

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Tuna Cornbread Cakes

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Thank you for sharing!

I’ve been attempting to add some seafood to my family’s diet, and these little tuna cakes looked so appealing, that I tried them. We were not disappointed as they turned out so good.

tuna cakes

INGREDIENTS:

  • 1 8.5oz. box Jiffy cornbread mix (you will only use 2 cups, crumbled)
  • 2/3 cup milk
  • 2 Tablespoons mayonnaise
  • 2 green onions, finely chopped
  • 3 eggs, beaten
  • 2 Tablespoons fresh parsley, finely minced
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 3 2.6oz. aluminum foil pouches of tuna, drained (or original recipe uses herb & garlic flavored)
  • 3 Tablespoons butter
  • 3 Tablespoons oil

Mix and bake your cornbread according to package directions, and while it’s cooling, mix together mayonnaise, onions, eggs, parsley, Old Bay seasoning and Worcestershire sauce.

 

Crumble enough of your baked cornbread to equal 2 cups.

Stir the cornbread and drained tuna into the mayonnaise mixture.

Make into eight 3 1/2 inch patties and fry in your melted butter and oil mixture, over medium heat for about 3 minutes on each side, or until cooked through.

When they are finished cooking, let them drain on paper towels. Now, we ate these served plain with soup on the side, but My Recipes included a Lemon Aioli recipe that looks easy and scrumptious if you want to try it.

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Tuna Cornbread Cakes

Course Lunch or Dinner
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 8
Author Joyful Homemaking

Ingredients

  • 1 8.5 oz. box Jiffy cornbread mix (you will only use 2 cups, crumbled)
  • 2/3 cup milk
  • 2 Tablespoons mayonnaise
  • 2 green onions (finely chopped)
  • 3 eggs (beaten)
  • 2 Tablespoons fresh parsley (finely minced)
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 3 2.6 oz. aluminum foil pouches of tuna (drained (or original recipe uses herb & garlic flavored))
  • 3 Tablespoons butter
  • 3 Tablespoons oil

Instructions

  • Mix and bake your cornbread according to package directions, and while it’s cooling, mix together mayonnaise, onions, eggs, parsley, Old Bay seasoning and Worcestershire sauce.
  • Crumble enough of your baked cornbread to equal 2 cups.
  • Stir the cornbread and drained tuna into the mayonnaise mixture.
  • Make into eight 3 1/2 inch patties and fry in your melted butter and oil mixture, over medium heat for about 3 minutes on each side, or until cooked through.
  • When they are finished cooking, let them drain on paper towels. Now, we ate these served plain with soup on the side, but My Recipes included a Lemon Aioli recipe that looks easy and scrumptious if you want to try it.

 

tuna-cakes4

We really enjoyed these, and I look forward to adding them to my dinner menu!
Modified from My Recipes

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Reader Interactions

Comments

  2. These look delicious and I’m going to try them out soon. Pinning your recipe so that I don’t misplace it. Thanks for the recipe! Visiting you from Full Plate Thursday.

    Reply

  10. These do look delicious! They are now on my to make list. I also want to try them with out first baking the cornbread. Either way I’m looking foreard to these! Thank you for sharing!! I also repinned it on Pinterest.

    Reply

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