Bacon Sweet Potato Cornbread recipe

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Ingredients

5 slices bacon
1 ¼ cups cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 cup mashed cooked sweet potato
1 cup buttermilk
2 eggs, lightly beaten

Nutrition Info

206.8 calories
carbohydrate: 29.4 g
cholesterol: 72.1 mg
fat: 5.7 g
fiber: 1.8 g
protein: 8.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 750 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Cook and stir bacon in a 9-inch cast-iron skillet over medium-high heat until browned, about 10 minutes. Remove and chop bacon, leaving 1 tablespoon of bacon drippings in skillet.

  3. Whisk cornmeal, salt, and baking soda in a bowl. Stir sweet potato, buttermilk, and eggs together in a separate bowl until thoroughly combined. Stir sweet potato mixture into dry ingredients and mix chopped bacon into batter. Pour batter into the cast-iron skillet.

  4. Bake corn bread in the preheated oven until browned and bread feels firm to the touch, about 30 minutes. Turn corn bread onto a serving plate and cut into wedges for serving.

Recipe Yield

1 9-inch skillet

Recipe Note

A classic, old-fashioned, dense skillet corn bread gets jazzed up with bacon and sweet potato. I started with another recipe, added sweet potato and bacon, and substituted bacon grease for the shortening. Serve warm in wedges with butter.

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