Bacon Sweet Potato Cornbread
Bacon Sweet Potato Cornbread
Ingredients:
1/2 lb. Bacon Ends
1 cup mashed cooked sweet potato
1 cup buttermilk
2 eggs, beaten
1 1/4 c cornmeal
1 teaspoon salt
1/2 teaspoons baking soda
Directions:
Preheat oven to 450 degrees F (230 degrees C). Cook & stir bacon in a 9-inch cast-iron skil-let over medium-high heat until browned, about 10 minutes. Remove bacon, leaving 1 ta-blespoon of bacon drippings in skillet. Whisk cornmeal, salt, and baking soda in a bowl. Stir sweet potato, buttermilk, & eggs together in a separate bowl until thoroughly com-bined. Stir sweet potato mix-ture into dry ingredients & mix bacon into batter. Pour batter into the cast-iron skillet. Bake corn bread in the preheated oven until browned & bread feels firm to the touch, about 30 minutes.
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