Louisiana Yam Corn Bread2 cups all-purpose flour 2 cups yellow cornmeal 2 1/2 tablespoons baking powder 2 teaspoons salt 1/2 cup granulated sugar 4 eggs 3/4 cup milk 1/3 cup vegetable oil 2 2/3 cup mashed cooked or canned sweet potatoes Sift all the dry ingredients together and set aside. Combine the eggs, milk and oil in a large bowl, beat until smooth. Add yams and beat until well blended. Add dry ingredients, stirring only until moistened. Spoon it into two greased eight-inch square baking pans. Bake at 425 degrees F for 40 minutes or until done. Cut into squares and serve warm with butter. |