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The Best Louisiana Yam Corn Bread

  • 2 cups sifted flour
  • 2 cups yellow corn meal
  • 2 1/2 tbsp. baking powder
  • 2 tsp. salt
  • 1/2 cup sugar
  • 4 eggs
  • 3/4 cup milk
  • 1/3 cup salad oil
  • 2 2/3 cup mashed cooked or canned Louisiana yams

Sift flour with cornmeal. baking powder. salt and sugar; set aside. Combine eggs,milk and oil in a 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 baking pans. Bake at 425 degrees for 35 to 40 minutes or until bread test done. Cut into squares. Serve warm with butter and enjoy. "Bon Appetite"

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