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READY IN 55 mins

Bacon Sweet Potato Cornbread

Read Reviews (3)

"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." — Always Cooking Up Something

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Original recipe makes 1 9-inch skillet Change Servings

5 slices bacon
1 1/4 cups cornmeal
1 teaspoon salt
1/2 teaspoon baking soda

1 cup mashed cooked sweet potato
1 cup buttermilk
2 eggs, lightly beaten

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Directions

Preheat oven to 450 degrees F (230 degrees C).
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.
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.
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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PREP 15 mins
COOK 40 mins
READY IN 55 mins

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Reviews More Reviews

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?

—earthdriven

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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!

—sueb

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4 Ratings

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.

—Marie C.

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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.

Nutritional Information

Bacon Sweet Potato Cornbread

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 207
Calories from Fat: 52

% Daily Value *
Total Fat 5.7g 9 %
Saturated Fat 1.9g 9 %
Cholesterol 81mg 27 %
Sodium 750mg 30 %
Potassium 246mg 7 %
Total Carbohydrates 29.4g 9 %
Dietary Fiber 1.8g 7 %
Protein 8.7g 17 %
Sugars 3.5g
Vitamin A 66 %
Vitamin C 2 %
Calcium 8 %
Iron 18 %
Thiamin 30 %
Niacin 30 %
Vitamin B6 10 %
Magnesium 9 %
Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.