Why You’ll Love this Sweet Potato Cornbread Recipe
You’ll absolutely love this Sweet Potato Cornbread Recipe for its delightful combination of flavors and textures. The sweetness of the mashed sweet potatoes perfectly balances the savory notes from crispy bacon, creating a comforting dish that’s hard to resist.
Each bite offers a moist, tender crumb that pairs beautifully with a crunchy crust. I enjoy how the hint of thyme adds an aromatic touch, elevating the overall flavor profile.
Whether you’re serving it as a side at dinner or enjoying it as a snack, this cornbread never disappoints. It’s versatile enough for any occasion, and I can’t help but smile every time I take a bite.
Trust me, once you try it, you’ll be hooked!
Ingredients of Sweet Potato Cornbread
When it comes to whipping up a batch of Sweet Potato Bacon Cornbread, having the right ingredients is key to making this dish a crowd-pleaser. Trust me, there’s something magical about the combination of sweet potatoes and bacon that just makes your taste buds do a little happy dance.
So, let’s gather the goodies you’ll need to create this delightful cornbread that’s perfect for any meal—or even a snack while binge-watching your favorite show.
Ingredients:
- 2 large sweet potatoes, cooked, mashed, and cooled (to make 1 cup)
- 4 slices of 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
Now, let’s chat a bit about these ingredients. First off, sweet potatoes can be somewhat of a diva in the kitchen—they need to be cooked and mashed before you can use them, so plan ahead.
Also, if you’re feeling adventurous, you can swap out the cheddar cheese for another cheese you love. Perhaps a pepper jack for a little kick? And don’t skimp on the bacon, please. We want that crispy goodness to shine through each bite.
Finally, fresh thyme can be a bit tricky to find sometimes, so don’t hesitate to use dried if that’s what you have on hand. This cornbread is all about flexibility, so don’t stress too much about getting everything perfect. Just enjoy the process, and you’ll end up with a delicious treat!
How to Make Sweet Potato Cornbread
Making Sweet Potato Bacon Cornbread is as much about enjoying the process as it’s about the end result. First things first, let’s talk about those sweet potatoes. You’ll need 2 large sweet potatoes, which you should cook, mash, and let cool until you have about 1 cup of the creamy goodness. If you’re like me and occasionally forget to boil the potatoes until they’re soft enough to mash, just remember—it’s all part of the adventure.
While those sweet potatoes are cooling, you can multitask and fry up 4 slices of bacon in a pan over medium heat until they’re almost crisp. Once done, drain them and let them cool, but try not to munch on too many pieces. I mean, it’s bacon—who can resist?
Now, let’s get our oven preheated to 400°F, shall we? In a microwavable container, throw in 1 cup of milk and 1/3 cup of butter, then heat it on medium-high for about 30 seconds, or until that butter is melted. Give it a little stir and add 1 cup of yellow cornmeal to the mix, letting it sit while you work on the dry ingredients.
In a large bowl, whisk together 3/4 cup of all-purpose flour, 2 tablespoons of dark brown sugar, 2 teaspoons of baking powder, 2 teaspoons of fresh thyme leaves (or 1 teaspoon of dried thyme if that’s what you have), 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Next, stir in 1/3 cup of grated cheddar cheese—because cheese, right?
In a separate bowl, mix together your cooled mashed sweet potatoes and 2 large eggs. Then, stir in the cornmeal mixture and combine it all with the flour mixture. Add in 1 tablespoon of vinegar and those crispy bacon bits you’ve been patiently waiting to use. Mix it until just combined—no need to overdo it.
Pour the whole lot into a greased 8 by 8 inch baking dish and pop it in the oven for 22 to 28 minutes. Keep an eye on it; you want it to spring back when pressed lightly. Once you pull it out of the oven, let it stand for a bit before cutting into it. I know, waiting is hard, but trust me, the patience will be worth it when you take that first bite of warm, fluffy cornbread with the perfect hint of sweet potato and bacon.
Enjoy the process and happy baking!
Sweet Potato Cornbread Substitutions & Variations
After enjoying that delicious Sweet Potato Bacon Cornbread, you might be wondering how to mix things up or accommodate different tastes and dietary needs.
If you’re looking for a vegetarian option, you can easily swap out the bacon for sautéed mushrooms or roasted red peppers.
For a gluten-free version, use a gluten-free all-purpose flour instead of regular flour. You might also experiment with different cheeses; feta or pepper jack can add a unique twist!
If you want a little sweetness, toss in some corn kernels or a handful of chopped jalapeños for a kick.
Finally, feel free to adjust the herbs—rosemary or sage can bring a different flavor profile to your cornbread.
Enjoy personalizing it!
What to Serve with Sweet Potato Cornbread
Since Sweet Potato Cornbread is a delightful blend of savory and sweet, it pairs wonderfully with a variety of dishes.
I love serving it alongside hearty chili, as the cornbread complements the spices perfectly. It’s also fantastic with grilled meats, like barbecue chicken or pork, adding a nice touch of sweetness to the meal.
For a lighter option, I recommend pairing it with a fresh salad, perhaps with goat cheese and walnuts to enhance the flavors.
If you’re feeling adventurous, try it with a dollop of honey or maple butter for breakfast. Trust me, it elevates the experience!
No matter what you choose, Sweet Potato Cornbread is sure to shine on your table.
Additional Tips & Notes
While preparing your Sweet Potato Bacon Cornbread, it’s important to keep a few tips in mind to guarantee the best results. First, make certain your sweet potatoes are well-cooked and cooled; this will assure a smooth texture.
When mixing the wet and dry ingredients, don’t overmix—just combine until you see no dry flour. This keeps your cornbread light and fluffy. I also recommend using freshly cooked bacon for a richer flavor.
If you want a kick, consider adding some jalapeños or a dash of cayenne pepper. Finally, let the cornbread cool for about 10 minutes before cutting; this helps it set up nicely.
Enjoy your delicious creation!