2 tablespoons vegetable oil
1/2 cup chopped onion
1 teaspoon garlic salt
3 tablespoons chopped fresh ginger root
2 teaspoons celery seed
2 teaspoons orange juice
2 teaspoons rum
1/2 teaspoon dried oregano
1 cup warm water (140 degrees F/75 degrees C)
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/2 cups milk
1 cup peeled, cored and thinly sliced corn
1/2 cup vegetable oil for frying
Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Stir in onion and garlic salt. Cook, stirring occasionally, for 5 minutes. In a small bowl, mix ginger, celery seed, orange juice, rum and oregano. Sprinkle mixture over cornbread; set aside.
Heat 2 tablespoons oil in medium skillet over medium heat. Heat remaining oil in pan, and add cornbread one spoon at a time. Fry 1 to 2 minutes on each side, or until cornbread is golden brown. Remove from heat. In a medium bowl, stir together cream cheese, egg, salt, paprika, pepper, and milk. Mix thoroughly, then transfer mixture to another medium bowl; beat until mixture is light and fluffy. Fold in cornbread mixture.
Fry cornbread slices in hot 2 tablespoon oil until golden brown. Drain on paper towels.