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One of the dishes, the Sweet Potato Stuffed Corn Bread with Bacon Dressing, really caught my eye, so I asked Chef Gill to walk me through the steps.
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Trish Gill's Sweet Potato Stuffed Cornbread with Waylon's Bacon Dressing

One of the dishes, the Sweet Potato Stuffed Corn Bread with Bacon Dressing, really caught my eye, so I asked Chef Gill to walk me through the steps.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 24 people
Calories 450kcal

Ingredients

Sweet Potatoes:

Cornbread:

  • 1 cup Butter tempered and melted
  • 1 cup Sugar
  • 4 Eggs
  • 2 cup Buttermilk
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 cups Flour
  • 2 cups Cornmeal
  • 1/2 cup Jalapeño cut brunoise (or shallots, or sweet peppers)

Bacon Dressing:

  • 1/2 cup Bacon diced
  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • 1-2 cloves of Garlic minced (depending on how big and how much garlic you like)
  • 1 Tbsp Dijon Mustard
  • 1/3 cup Red Wine Vinegar
  • Salt and Pepper to taste

Instructions

Sweet Potatoes:

  • Preheat your oven to 400 F.
  • Prick the potatoes in several places and place on a foil lined baking sheet. Bake for about 40-60 minutes, or until very soft when pierced with a knife.
  • Mash with a food mill, ricer or potato masher and season with a pinch each of salt and pepper. Set aside to cool.

Cornbread:

  • Preheat your oven to 375 F.
  • Mix together the butter, sugar, eggs and buttermilk.
  • Gently fold in the baking soda, salt, garlic, onion, flour, cornmeal.
  • Add in the jalapeno.
  • Allow the batter to rest for about 30 minutes before using.

Bacon Dressing:

  • In a medium pan, cook the bacon until its very crispy. Transfer to a paper towel lined plate and reserve the bacon drippings.
  • In a medium bowl, stir together the mayo, sour cream, garlic, Dijon, red wine vinegar and the residual bacon drippings. Gently fold in the crispy bacon. Taste, and season with salt and pepper as desired.

Assembly

  • Transfer a spoonful of batter to silicone pop over molds or a create a layer of batter in a preheated cast iron skillet. Top with a heaping spoonful (or layer) of sweet potato puree and then finish with one more spoonful (or layer) of the batter.
  • Bake for 18-20 minutes for cast iron skillet or 25-30 for silicon baking molds.
  • Unmold the cornbread, and dip or drizzle with the bacon dressing. Enjoy!

Nutrition

Calories: 450kcal