Bacon Sweet Potato Cornbread

Bacon Sweet Potato Cornbread

by Livio Faure 2 years ago
3.4 (8)
40 minutes
206.8 kcal
29.4 g carbs
Share recipe
Description

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.

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
Directions
  1. 1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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. 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. 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.
Nutrition Facts
serving: 1 9-inch skillet
calories: 206.8 kcal
carbohydrates: 29.4 g
protein: 8.7 g
saturated fat: 1.9 g
cholesterol: 72.1 mg
sodium: 750 mg
fiber: 1.8 g
sugar: 3.5 g