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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


  • 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


  • 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.