Bacon Sweet Potato Cornbread

Bacon Sweet Potato Cornbread

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"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

55 m servings 207 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

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 ts...

Most helpful critical review

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 bec...

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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 ts...

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 en...

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 bec...

I suspect the recipe meant yams instead of sweet potatoes. I used sweet potatoes and the bread was savory. Basically no sweetness, and I have a pretty sensitive palate (I'm no sugar addict). U...

What a wonderful spin on cornbread! My family loved it. However, after 10 minutes I had to turn my oven down considerable to prevent the cornbread from burning.

Even with the bacon it had no flavor. Very bland. Would not make this again.

I made this using turkey bacon inside and on top, also added onion and bell peppers

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