2 c. sifted flour
2 c. yellow cornmeal
2 1/2 tbsp. 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 canned Louisiana yams

Sift flour with cornmeal, baking powder, salt and sugar and 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 pans. Bake at 425 degrees for 35-40 minutes. Serve warm with butter.