Tuna Cornbread Cakes

• 1 (6 ounce) package buttermilk cornbread mix (Martha White Buttermilk Cornbread Mix suggested)
• 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 ounce) packages aluminum foil pouches herb and garlic flavored light chunk tuna (StarKist Tuna Creations suggested)
• 3 tablespoons butter
• 3 tablespoons vegetable oil

1. Preheat oven to 425 degrees.
2. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
3. Bake at 425 degrees for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
4. Stir together mayonnaise and next 5 ingredients in a large bowl.
5. 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 patties.
6. Melt 3 tablespoons butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook in batches, 2-3 minutes on each side or until golden brown; drain on paper towels.

buttermilk cornbread, milk, mayonnaise, green onions, eggs, parsley, worcestershire sauce, aluminum foil pouches, butter, vegetable oil

Taken from www.food.com/recipe/tuna-cornbread-cakes-272603 (may not work)