A homemade, easy-to-make potato & cornbread recipe for the perfect Sunday dinner.

A great way to use up leftover corn or potato-based sauces for a nice crunch or an easy meal to share.

A perfect dinner to get kids into the kitchen, or keep them busy for a snack later on.

Serve with roasted veggies or baked beans for a hearty snack or side dish.

The perfect weekend night.

And it’s super simple to make.

The ingredients you’ll need to make this potato & gb cornbread are: corn, potatoes, flour, salt, sugar, and water.


Mix all the ingredients together until you have a dough that is soft and sticky.


Shape the dough into balls and then roll them out into long flat patties.


Brush each patty with butter, flour and salt and bake them at 350 degrees for about 10 minutes or until they’re golden brown.


Once the potatoes are done, remove them from the oven and allow them to cool.


While the potatoes cool, make your salsa.

This salsa is a very light, airy, and easy-for-the-kid to make salsa that you can easily make in your crockpot.

Simply mix the chicken alfredos, corn, and salsa together in a large bowl.

Season the chicken with salt, pepper, cumin, cayenne, and paprika.

Serve this with your favorite veggies or a bowl of baked beans.



Recipe by Melissa and Anthony from Food Network Nutrition Facts Potato & Corn Bread Recipe Amount Per Serving (1 patty) Calories 190 Calories from Fat 65 % Daily Value* Total Fat 5g 9% Sodium 892mg 27% Potassium 564mg 14% Total Carbohydrates 19g 6% Dietary Fiber 1g 4% Sugars 1g Protein 12g 24% Vitamin A 6.3% Vitamin C 5.4% Calcium 7.2% Iron 4.6% * Percent Daily Values are based on a 2000 calorie diet.