Bacon Sweet Potato Cornbread recipe
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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
Nutrition Info
- 206.8 caloriescarbohydrate: 29.4 gcholesterol: 72.1 mgfat: 5.7 gfiber: 1.8 gprotein: 8.7 gsaturatedFat: 1.9 gservingSize: -sodium: 750 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Bacon Sweet Potato Cornbread
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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.