Bacon Sweet Potato Cornbread

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 207 Calories

Ingredients

• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 1 ¼ cups cornmeal
• 5 slices bacon
• 1 cup mashed cooked sweet potato

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 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.

Step 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.

Step 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.