“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.” - by Always Cooking Up Something
Ingredients
Adjust Servings
Original recipe yields 1 9-inch skillet
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 207 cal
- 10%
- Fat
- 5.7 g
- 9%
- Carbs
- 29.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 t..." See morehe 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?"
sueb
"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 s..." See moreo the bread was not crumbly! Great inspiration for a great tasting bread! Thanks for the recipe!"
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 ..." See moreomitted 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."
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