Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
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!
