Southwestern Cornbread Dressing Cakes Recipe

Name: Southwestern Cornbread Dressing Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soft white breadcrumbs; 4 ears fresh corn; 2 tablespoons butter or margarine; 2 medium-size sweet onions, diced; 2 (4.5-ounce) cans chopped green chiles, drained; 1/2 cup chopped fresh cilantro; 2 teaspoons seasoned pepper; 1 teaspoon garlic salt; 3 large eggs, lightly beaten; 1 cup mayonnaise; 1 teaspoon ground red pepper (optional); 4 1/2 tablespoons vegetable oil; Garnish: fresh cilantro sprigs

Servings: persons

1 cup soft white breadcrumbs
4 ears fresh corn
2 tablespoons butter or margarine
2 medium-size sweet onions, diced
2 (4.5-ounce) cans chopped green chiles, drained
1/2 cup chopped fresh cilantro
2 teaspoons seasoned pepper
1 teaspoon garlic salt
3 large eggs, lightly beaten
1 cup mayonnaise
1 teaspoon ground red pepper (optional)
4 1/2 tablespoons vegetable oil
Garnish: fresh cilantro sprigs

1
Combine crumbled cornbread and breadcrumbs in a large bowl, and set aside.
2
Cut corn kernels from cob.
3
Melt butter in a large nonstick skillet over medium-high heat; add diced onion, and saute for 5 minutes or until tender. Add corn, and saute 5 minutes.
4
Stir together onion mixture, cornbread mixture, green chiles, next 5 ingredients, and if desired, red pepper. Shape mixture into 20 (3-inch) patties. Chill, if desired.
5
Cook one-third of patties in 1 1/2 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 400u00b0 for 8 to 10 minutes. Garnish, if desired.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup soft white breadcrumbs, 4 ears fresh corn, 2 tablespoons butter or margarine, 2 medium-size sweet onions, diced, and more.

Yes, Southwestern Cornbread Dressing Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Southwestern Cornbread Dressing Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions