Tuna Cornbread Cakes - cooking recipe

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

Preparation

Preheat oven to 425 degrees.
Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.
Bake at 425 degrees for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.
Stir together mayonnaise and next 5 ingredients in a large bowl.
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.
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.