Bacon Sweet Potato Cornbread Recipe - Allrecipes.com
Bacon Sweet Potato Cornbread Recipe
  • READY IN 55 mins

Bacon Sweet Potato Cornbread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch skillet Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Mar 15, 2013

I made this without the bacon and thought it was a nice healthy option. As the submitter states, this is a dense cornbread. Knowing baking powder is a better choice with buttermilk I used 1 tsp and omitted the soda. The bread is nicely moist from the sweet potato. I used an 8 inch cast iron skillet and baked at 400. It was perfectly done in 20 min.

 
Dec 12, 2012

I noticed before cooking this recipe, that it didn't call for any flour (which I usually use in corn breads). However, I followed the recipe exactly; except for cooking it an extra 7 minutes because the middle was still a bit mushy. I'm sure this is my error, but it didn't ever rise properly and the outside was over-cooked (but not burnt) while the inside took longer. I was careful not to over mix and I most definitely didn't leave anything out nor adapt or substitute anything. How do you get it to rise? And how do I keep it from cooking unevenly? I used a 12" cast iron. Maybe a smaller one?

 

5 Ratings

Dec 28, 2012

I subbed soymilk for the buttermilk, so used baking powder instead of baking soda. Then I subbed smoked turkey for the bacon. This bread is sweet without being overpowering! This was moist enough so the bread was not crumbly! Great inspiration for a great tasting bread! Thanks for the recipe!

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 750 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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