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Bacon Sweet Potato Cornbread

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.686
Energy (kCal)1394.35
Carbohydrates (g)146.0042
Total fats (g)70.6858
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 40 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F (230 degrees C). | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bacon 5 slices 583.8 1.7919999999999998 17.668 55.566
    cornmeal 1 1/4 cups 552.05 117.2572 12.383 5.4748
    salt 1 teaspoon - - - -
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    potato 1 cup mashed cooked sweet 115.5 26.235 3.075 0.135
    buttermilk 1 cup - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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