This is an idea I’ve had for a while using mashed potatoes in corn bread. I’m using the same recipe as in my previous post but with the addition of mashed potatoes as a substitute for wheat. I don’t have wheat allergy but I do have plenty of corn and potatoes which are much easier for me to grow and harvest where I live.
The recipe for corn bread with mashed potatoes is essentially the same as my other corn bread recipe with a few changes. I added maple syrup and a little more honey because the fingerling potatoes I used have a slight bitter aftertaste.
2 Cups flour corn meal
1 Cup toasted sweet corn meal
1 Cup mashed potatoes (I used some of my roasted fingerlings)
2 Cups water (divided)
2 Eggs (use an egg substitute if you prefer)
2 Tablespoons vegetable oil
2 Tablespoons honey
2 Tablespoons maple syrup
4 Teaspoons baking powder
1 Teaspoon salt
Soak the toasted sweet corn meal for about 15 minutes in one cup warm water. Meanwhile mix the flour corn meal, baking powder, and salt together in another bowl.
When the sweet corn has soaked add the two eggs and oil to it and mix well. Next, add the mashed potatoes, honey, and maple syrup and mix well. Now add the dry ingredient mixture and stir it into the sweet corn meal/egg/potato batter. Add the remaining cup of water and mix well. If the batter seems dry add water one tablespoon at a time until it becomes looser. I don’t use a mixer with my batter just a large fork.
Pour the batter into an 8 inch by 12 inch by 2 inch deep greased pan. Cook in a pre-heated oven at 400º F for 20 to 30 minutes or until a toothpick comes out of the bread clean.
This is my first try at potato-corn bread and I like the results. The bread is firm, holds together and has a good flavor. I’m having some with my lunch of vegetable soup today.