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Southwest Cornbread Dressing Cakes

Serves: 20 cakes
1 recipe - cornbread, crumbled
4 ears - fresh corn
2 med.-size - sweet onions, diced
1/2 c. - chopped fresh cilantro
2 tsp. - seasoned pepper
3 large - eggs, lightly beaten
4 1/2 T. - vegetable oil
1 c. - soft white breadcrumbs
2 T. - butter or margarine, softened
2 (4.5 oz.) cans - chopped green chiles, drained
1 tsp. - garlic salt
Cornbread:
1/2 c. - butter
1 c. - all-purpose flour
2 large - eggs
2 c. - white cornmeal mix
1 T. - sugar
2 c. - buttermilk


PREPARATION

COMBINE crumbled cornbread and breadcrumbs in a large bowl, and set aside.

CUT corn kernels from cob.

MELT butter in a large nonstick skillet over medium-high heat; add diced onion and sauté for 5 minutes or until tender. Add corn and sauté 5 minutes. Stir together onion mixture, cornbread mixture, green chiles, and next 5 ingredients.

SHAPE mixture into 20 (3-inch) patties. Chill, if desired. 

COOK one-third of patties in 1 ½ tablespoons hot oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until patties are golden brown, turning gently once. Repeat procedure twice with remaining patties and oil.

SERVE immediately, or remove to a wire rack to cool. Cover and chill 8 hours, if desired. To reheat, bake in a single layer on a baking sheet at 400 degrees for 8 to 10 minutes.

CORNBREAD:

Melt butter in a 13x9 inch pan in a 425 degree oven for 5 minutes. Stir together white cornmeal mix and next 4 ingredients in a large bowl.


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