1 1/2 cups cornmeal
1/2 cup water
1/4 cup vegetable oil
2 cups chopped onion
1 cup chopped celery
2 eggs
2 cups soft corn cereal
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cornmeal, water, oil and onion. Stir into the corn cereal until all ingredients are thoroughly combined. Mix in celery and eggs.
Roll out corn cereal only 4 to 5 inches thick. Cut out 1/2 inch rounds, leaving edges intact. Heat oil and oil in a medium skillet over medium heat.
Gradually pour the cornmeal mixture over the cereal, stirring gently. Mix in corn cereal until evenly coated. Mix cornflakes with egg and vegetable oil, rolling into patties.
Place casserole slices with the egg mixture on top onto the bottom of a metal baking dish, then brush cream cheese or mayonnaise over the entire surface of the cornflakes. Sprinkle over the cornflakes, and spoon egg mixture over the cornflakes.
Bake in preheated oven for 30 minutes, or until centers of the cornflakes are golden brown.