Louisiana Yam Corn Bread
Louisiana Yam Corn Bread is a moist, flavorful bread blending the sweetness of yams with hearty cornmeal and a hint of salt. Its tender crumb and warm, comforting taste make it perfect for family dinners or festive gatherings, offering a Southern twist on classic cornbread with added richness.
Ingredients
Instructions
- 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 and beat until blended.
- Add the flour mixture, stirring only until moistened.
- Spoon the batter into 2 greased 8-inch square pans.
- Bake at 425°F for 35 to 40 minutes or until the bread tests done.
- Cut into squares and serve warm with butter.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you want to enhance the sweetness, you can add a touch of maple syrup to the batter. Ensure the yams are well-mashed to avoid lumps in the cornbread. If you don't have yellow cornmeal, white cornmeal can be a suitable substitute. Mixing in some shredded cheese can add a delightful twist.
Serving Suggestions
This cornbread pairs beautifully with soups, stews, or any southern-style meal. Serve warm with butter or honey for added flavor. It also complements dishes like fried chicken or collard greens nicely. For a casual gathering, consider serving it alongside the So-O Good Butterscotch Pie for a delightful sweet finish.
Storage & Reheating
Allow the cornbread to cool completely before storing. Place it in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual squares in plastic wrap and freeze for up to 2 months. To reheat, simply place in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Louisiana Yam Corn Bread contains roughly 362 calories, with 7g protein, 71g carbohydrates, and 7g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1230mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh yams instead of canned?
Yes, you can use fresh yams! Just make sure to peel, cook, and mash them before adding to the batter. Boil or roast them until tender, which usually takes about 30 minutes. This will give your cornbread a fresher taste and texture.
What if I don't have baking powder?
If you're out of baking powder, you can make a substitute by combining 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar for every teaspoon of baking powder needed. Just remember to adjust the other ingredients accordingly to maintain the right balance in your batter.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains a binding agent like xanthan gum for the best texture. The cornmeal is naturally gluten-free, making this a great option for those with dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).