SWEET POTATO CORNBREAD

Sweet Potato Cornbread image

Provided by Cookin-jo

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

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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.