Instructions: Combine crumbled cornbread and breadcrumbs in a large bowl, and set aside.

Cut corn kernels from cob.

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.

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.

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 400 degrees for 8 to 10 minutes. Garnish, if desired.

This recipe yields 20 patties.

Yield: 20 patties

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.