2 c. flour, sifted
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. Louisiana yams, cooked & mashed or canned

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 35 to 40 minutes or until breads test done. Cut into squares. Serve warm with butter. Serves 12.