Sweet Potato Cornbread

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 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

Recipe

• 1 grease an 8 by 8 inch baking dish.
• 2 fry chopped bacon over medium heat until almost crisp, then drain and cool.
• 3 pre-heat oven to 400°f.
• 4 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.
• 5 add cornmeal to milk and butter, stirring to combine, and then set aside.
• 6 in a large bowl whisk together flour, brown sugar, baking powder, thyme, baking soda, and salt, then stir in cheese.
• 7 in a second bowl stir together mashed sweet potatoes and eggs.
• 8 stir cornmeal mixture into potato and egg mixture.
• 9 pour the wet ingredients into the flour mixture, stirring, and add vinegar and chopped bacon.
• 10 mix until just combined.
• 11 pour into greased baking dish.
• 12 bake for 22 - 28 minutes, until the middle springs back when pressed lightly.
• 13 do not overbake!
• 14 let stand before cutting.
• 15 time does not include cooking and mashing the sweet potatoes.