"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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.
Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 400º for 8-10 minutes.

 

 

 

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