Custom Search
CivicLifeSportsSchoolsBusinessFoodOur HomesLetters/OpinionsCalendar

Published November 16th, 2016
Thoughtful Food
Sweet Potato-Jalapeno Cornbread with Candied Bacon Photo Susie Iventosch

Last Thanksgiving we published a recipe for a spicy sweet potato dish and discussed the nomenclature for sweet potatoes versus yams, which always seems cause for confusion. Armed with last year's research, I was prepared this year when shopping for sweet potatoes for this cornbread.
The produce markets in the United States always label the orange sweet potatoes as "yams," which they really aren't. But, to make it easier when you shop for the ingredients for this cornbread, keep in mind that you want the orange "yams" they sell in the markets, and not the lighter, yellow or off-white sweet potatoes. The intense orange color gives this cornbread a beautiful color, one that is perfect for a Thanksgiving feast.
For last year's recipe and column on Spicy Sweet Potatoes, please visit:

Sweet Potato-Jalapeno Cornbread with Candied Bacon Photo Susie Iventosch

2 cups yellow cornmeal
1 cup all-purpose flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large sweet potato (the deep orange one) cooked and mashed (about 1 cup of mashed sweet potato)
4 eggs
1 1/2 cups buttermilk (I used the Darigold brand Bulgarian-style buttermilk, but any buttermilk will do.)
1 stick of butter, melted
4-5 strips bacon, candied by baking with a small sprinkling of brown sugar on top, and cut into small pieces
1 cup grated white cheddar cheese
1 jalapeno pepper, seeded and very finely diced
1 Ortega (or Anaheim) chili seeded and coarsely diced

Preheat oven to 375 degrees. Grease a 9 x 11 baking dish. (You can also use a 9 x 13, but it will just not be as tall, and will bake for a shorter time.)
In a large mixing bowl, mix cornmeal, flour, baking powder, baking soda, salt and brown sugar. In a smaller bowl, mix the mashed sweet potato, bacon pieces, eggs, buttermilk, melted butter, diced peppers and cheese. Mix well. Pour into the dried ingredients and mix thoroughly.
Turn batter out into prepared baking dish. Bake for about 30 minutes, or until done in the center.
Remove from oven and serve hot, or cool and refrigerate until ready to serve. Reheat if serving at another time.

print story

Before you print this article, please remember that it will remain in our archive for you to visit anytime.
download pdf
(use the pdf document for best printing results!)
Send your comment to:
Reach the reporter at:

This article was published on Page B8:

Quick Links for LamorindaWeekly.com
send artwork to:
Classified ads
Lamorinda Service Directory
About us and How to Contact us
Letter to the Editor
Send stories or ideas to:
Send sports stories and photos to:
Subscribe to receive a delivered or mailed copy
Subscribe to receive storylinks by email
Our Homes

Copyright Lamorinda Weekly, Moraga CA