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.