2 c. sifted flour
2 c. yellow cornmeal
2 1/2 tsp. baking powder
2 tsp. salt
1/2 c. sugar
4 eggs
3/4 c. milk
1/3 c. salad oil
2 2/3 c. mashed, cooked or canned Louisiana yams

Sift flour with cornmeal, baking powder, salt, and sugar. Set aside. Combine eggs, milk, and oil in large bowl; beat until smooth. Add yams; beat until blended. Add flour mixture, stirring only until flour mixture is moistened. Spoon into 2 greased 8 inch square pans. Bake at 425 degrees for 25 to 40 minutes or until bread tests done. Cut into squares. Serve warm with butter.