LOUISIANA YAM CORN BREAD               Servings:  12

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

    Sift flour with cornmeal, baking powder, salt and sugar.  Combine eggs,
milk and oil in large bowl, and beat until smooth.  Blend in yams.  Add flour
mixture, stirring only until flour mixture is moistened.  Spoon into two
greased 8 inch square pans.  Bake at 425F for 35-40 minutes.

Source: Natalie Oppenheim