Bacon Sweet Potato Cornbread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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?
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Reviewed: 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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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: 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.
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