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Bacon Sweet Potato Cornbread

Bacon Sweet Potato Cornbread

Rated as 3.7 out of 5 Stars
Recipe By:Always Cooking Up Something
"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 1/4 cups cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup mashed cooked sweet potato
  • 1 cup buttermilk
  • 2 eggs, lightly beaten

Directions

  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.