Bacon Sweet Potato Cornbread Recipes

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SWEET POTATO CORNBREAD



Sweet Potato Cornbread image

I think this is perfect for Thanksgiving or Christmas, an alternative to the usual sweet potato casserole and plain cornbread. You can probably get 1 cup of mashed sweet potatoes from just one potato, but make two and eat what's left. Adapted from Canadian House and Home magazine.

Provided by Cookin-jo

Categories     Yam/Sweet Potato

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

2 large sweet potatoes, cooked, mashed and cooled (to make 1 cup)
4 slices bacon, finely chopped
1 cup milk
1/3 cup butter
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/3 cup cheddar cheese, grated
2 tablespoons dark brown sugar, packed firmly
2 teaspoons baking powder
2 teaspoons fresh thyme leaves, finely chopped (or 1 tsp dried thyme leaves)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon vinegar

Steps:

  • Grease an 8 by 8 inch baking dish.
  • Fry chopped bacon over medium heat until almost crisp, then drain and cool.
  • Pre-heat oven to 400°F.
  • Place milk and butter into a microwavable container and microwave on med-high for 30 seconds, to melt butter and heat slightly. Heat longer if needed.
  • Add cornmeal to milk and butter, stirring to combine, and then set aside.
  • In a large bowl whisk together flour, brown sugar, baking powder, thyme, baking soda, and salt, then stir in cheese.
  • In a second bowl stir together mashed sweet potatoes and eggs.
  • Stir cornmeal mixture into potato and egg mixture.
  • Pour the wet ingredients into the flour mixture, stirring, and add vinegar and chopped bacon.
  • Mix until just combined.
  • Pour into greased baking dish.
  • Bake for 22 - 28 minutes, until the middle springs back when pressed lightly.
  • Do not overbake!
  • Let stand before cutting.
  • Time does not include cooking and mashing the sweet potatoes.

Nutrition Facts : Calories 281.3, Fat 15.4, SaturatedFat 7.8, Cholesterol 80.1, Sodium 489, Carbohydrate 28.9, Fiber 2.2, Sugar 4.4, Protein 7.2

SWEET POTATO CORN BREAD



Sweet Potato Corn Bread image

This corn bread bakes to a deep golden color with flecks of sweet potato visible. It looks a s good as it tastes.

Provided by Taste of Home

Time 45m

Yield 12-16 servings.

Number Of Ingredients 9

2 cups all-purpose flour
2 cups cornmeal
1/2 cup sugar
7 teaspoons baking powder
2 teaspoons salt
4 large eggs, lightly beaten
3/4 cup whole milk
1/3 cup canola oil
2-2/3 cups mashed cooked sweet potatoes

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 499mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON



Sweet Potato Corn Bread Stuffing with Greens and Bacon image

Categories     Herb     Side     Bake     Thanksgiving     High Fiber     Bacon     Pecan     Kale     Sweet Potato/Yam     Fall     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 14 to 16

Number Of Ingredients 14

11 cups very coarsely crumbled Sweet Potato Corn Bread
3/4 pound bacon, coarsely chopped
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped
4 1/2 tablespoons chopped fresh thyme
3 large bunches kale, Swiss chard, or mustard or collard greens, stemmed, coarsely chopped
3 tablespoons apple cider vinegar
3 tablespoons honey
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 1/4 cups chopped pecans, toasted
5 large eggs, beaten to blend
Canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
  • Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
  • Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

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