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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

Nutrition Facts

206.8 calories; 8.7 g protein; 29.4 g carbohydrates; 72.1 mg cholesterol; 750 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2013
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
12/12/2012
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? Read More
(5)
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
03/16/2013
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. Read More
(11)
Rating: 4 stars
03/16/2013
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. Read More
(11)
Rating: 5 stars
12/28/2012
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! Read More
(7)
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Rating: 3 stars
12/12/2012
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? Read More
(5)
Rating: 1 stars
01/11/2016
Even with the bacon it had no flavor. Very bland. Would not make this again. Read More
Rating: 4 stars
06/17/2015
I made this using turkey bacon inside and on top also added onion and bell peppers Read More
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Rating: 5 stars
04/08/2016
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. Read More
Rating: 2 stars
09/25/2018
I liked the sweet potato idea and would try it again (seems to make a nice moistness) with a few other changes like half/half instead of buttermilk and leave out the bacon drippings. I can taste them too much. I like my corn bread sweeter. This particular version might be good with peppers or something added and the bacon grease left out. Read More
Rating: 3 stars
09/29/2016
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). Using sweet potatoes I would add sugar OR try yams instead. I'm going to make some honey butter to use on this batch. Read More