Skip to main content New<> this month
Get the Allrecipes magazine

Bacon Sweet Potato Cornbread

Rated as 3.89 out of 5 Stars
168

"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."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 207
Original recipe yields 6 servings (1 9-inch skillet)

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 207 calories; 5.7 29.4 8.7 72 750 Full nutrition

Explore more

Reviews

Read all reviews 7
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive
Newest

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