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Potato Cornbread

Potato Cornbread

Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary

Ali Carter
Ali Carter

This month’s recipe is for a slightly sweet, simple cornbread made with potato flakes.

With potato replacing flour that is typically used, you can create a gluten-free bread with a softer texture and less crumb than traditional cornbread.

My family enjoys a version of this recipe made into muffins and served alongside chili or soup at the end of a cold Wisconsin winter day.

The potato-flake cornbread is also delicious at breakfast with a cup of hot coffee. Just add a drizzle of honey or a bit of preserves and you have a sweet start to your day!

Click here to read the full Badger Common’Tater article.

Badger CommonTater

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