Bacon Sweet Potato Cornbread Recipes

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SWEET BACON CORN BREAD



Sweet Bacon Corn Bread image

Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 9

Number Of Ingredients 11

1 Reynolds® Bakeware Bacon Pan
4 slices bacon
5 tablespoons maple syrup, divided, plus additional for serving (optional)
1 cup yellow cornmeal
¾ cup all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
2 large eggs eggs
¼ cup butter, melted
1 Reynolds® Bakeware Pan

Steps:

  • Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
  • Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
  • Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
  • Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
  • Drizzle with additional maple syrup, if desired.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g

BACON SWEET POTATO CORNBREAD



Bacon Sweet Potato Cornbread image

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.

Provided by Always Cooking Up Something

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 6

Number Of Ingredients 7

5 slices bacon
1 ¼ cups cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 cup mashed cooked sweet potato
1 cup buttermilk
2 eggs, lightly beaten

Steps:

  • 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 Facts : Calories 206.8 calories, Carbohydrate 29.4 g, Cholesterol 72.1 mg, Fat 5.7 g, Fiber 1.8 g, Protein 8.7 g, SaturatedFat 1.9 g, Sodium 750 mg, Sugar 3.5 g

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

Categories     Bread     Dairy     Egg     Side     Bake     High Fiber     Cornmeal     Sweet Potato/Yam     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 11

1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Steps:

  • Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
  • Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
  • Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)

ROASTED SWEET POTATOES AND BACON



Roasted Sweet Potatoes and Bacon image

This side pairs well with roasted chicken, fried eggs, or baked cod.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 4

2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
4 slices bacon, cut into 1/2-inch pieces
5 sprigs thyme
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, combine sweet potatoes, bacon, and thyme; season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.

Nutrition Facts : Calories 230 g, Fat 3 g, Fiber 7 g, Protein 6 g, SaturatedFat 1 g

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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