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| Bacon Sweet Potato Cornbread |
"A classic, old-fashioned, dense skillet corn bread gets jazzed up with bacon and sweet potato. I started with every other recipe, delivered sweet potato and bacon, and substituted bacon grease for the shortening. Serve heat in wedges with butter."
Ingredients :
- five slices bacon
- 1 1/four cups cornmeal
- 1 teaspoon salt
- half teaspoon baking soda
- 1 cup mashed cooked candy potato
- 1 cup buttermilk
- 2 eggs, gently beaten
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 55M |
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- Preheat oven to 450 ranges F (230 stages C).
- Cook and stir bacon in a nine-inch cast-iron skillet over medium-high warmth until browned, about 10 mins. Remove and chop bacon, leaving 1 tablespoon of bacon drippings in skillet.
- Whisk cornmeal, salt, and baking soda in a bowl. Stir candy potato, buttermilk, and eggs collectively in a separate bowl till very well mixed. Stir sweet potato mixture into dry ingredients and blend chopped bacon into batter. Pour batter into the cast-iron skillet.
- Bake corn bread in the preheated oven till browned and bread feels corporation to touch, about 30 minutes. Turn corn bread onto a serving plate and cut into wedges for serving.
Notes :
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