To make ahead, cook corn cakes, and let cool. Freeze up to 1 month. Remove from freezer, and place on a baking sheet. Bake at 350° for 25 to 30 mnutes.
Southern Living SEPTEMBER 1997
Thaw corn soufflé in microwave at MEDIUM (50% power) 6 to 7 minutes.
Combine corn soufflé and next 7 ingredients in a large bowl; stir in 1/2 cup breadcrumbs. Cover and chill 1 hour or overnight.
Combine sour cream and avocado dip; set mixture aside.
Shape corn mixture into 10 patties, and coat with remaining 1 1/2 cups breadcrumbs.
Cook half of corn cakes in 2 tablespoons hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until cakes are golden brown. Drain on paper towels. Repeat procedure with remaining oil and cakes. Serve with avocado cream. Garnish, if desired.
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