Southwestern Cornbread Dressing Cakes

Ingredients

• 1 cup breadcrumbs white soft
• 2 tablespoons butter 
• 9 ounce chiles green drained chopped canned
• 20 servings garnish: cilantro sprigs fresh
• 1  recipe cornbread crumbled
• 4  ears corn fresh
• 3 large eggs lightly beaten
• 0.5 cup cilantro leaves fresh chopped
• 1 teaspoon garlic salt 
• 1 cup mayonnaise 
• 2 teaspoons seasoned pepper 
• 2 medium size onions diced sweet
• 4.5 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack

Directions

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 saut for 5 minutes or until tender.
4. Add corn, and saut 5 minutes.
5. 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.
6. 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.
7. 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 400 for 8 to 10 minutes.
8. Garnish, if desired.