"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Southwestern Cornbread Dressing Cakes Recipe

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This recipe for Southwestern Cornbread Dressing Cakes, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1 recipe cornbread, crumbled
1 c. soft white bread crumbs
2 T. butter or margarine
2 med. sweet onions, diced
4 ears fresh corn, kernels cut from cob
2 (4.5-oz.) cans chopped green chilies, drained
1/2 c. chopped fresh cilantro
2 t. seasoned pepper
1 t. garlic salt
3 lg. eggs, lightly beaten
1 c. mayonnaise
1 t. ground red pepper (optional)
4 1/2 T. vegetable oil
GARNISH: fresh cilantro sprigs

Mix cornbread and bread crumbs; set aside. Melt butter in large skillet over medium-high heat; add onion; saute 5 minutes until tender. Add corn; saute 5 minutes. Stir onion and cornbread mixtures, chilies, next 5 ingredients and red pepper. Shape into 20 (3-inch) patties. May chill. Cook 1/3 patties in 1 1/2 tablespoons hot oil in large skillet over medium, 2-3 minutes each side, until golden brown, turning gently once. Repeat twice with remaining patties and oil. Serve immediately or cool on wire rack. May cover/chill 8 hours; reheat, bake at 400 for 8-10 minutes.




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