Bacon Sweet Potato Cornbread You Have To Try

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

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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