Bacon Sweet Potato Cornbread

Bacon Sweet Potato Cornbread

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Always Cooking Up Something
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.”

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Adjust Servings

Original recipe yields 1 9-inch skillet



  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.

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Reviews (3)

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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?

Marie C.

Marie C.

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.



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!

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Amount Per Serving (6 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 750 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Sweet Potato Bread I


next recipe:

Sweet Potato Zucchini Muffins