Tuna Cornbread Cakes Recipe

Name: Tuna Cornbread Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

645

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 11 ingredients. The key ingredients include: 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, and more.

Yes, Tuna Cornbread Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tuna Cornbread Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions