Bacon Sweet Potato Cornbread
The recipe Bacon Sweet Potato Cornbread could satisfy your Southern craving in about 55 minutes. This gluten free recipe serves 8. One serving contains 201 calories, 7g of protein, and 9g of fat. Head to the store and pick up cornmeal, eggs, buttermilk, and a few other things to make it today.
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.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Gunderloch Estate Riesling Dry