Wisconsin Potato and Vegetable Growers Association

Badger Common’Tater October 2022 Issue

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!

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