Louisiana Yam Cornbread
A moist, flavorful cornbread with sweet yams and a hint of salt, perfect as a comforting side dish for family dinners or gatherings with a Southern flair.
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; beat until blended.
- Add the flour mixture, stirring only until the flour mixture is moistened.
- Spoon into two greased 8-inch square pans.
- Bake at 425°F for 35 to 40 minutes.
- Cut into squares and serve warm.
Tips & Substitutions
For added flavor, consider incorporating spices like cinnamon or nutmeg into the batter. If you don't have yams, sweet potatoes can be used as a substitute. To achieve a moist cornbread, ensure you don’t overmix the batter after adding the flour mixture; just stir until combined. For a twist, try adding shredded cheese or jalapeños for a savory kick. This cornbread also pairs beautifully with Squash And Apple Casserole.
Serving Suggestions
Serve the cornbread warm, cut into squares, as a delightful side dish to accompany hearty meals like gumbo or chili. It also makes a great base for savory toppings like butter or honey. For a refreshing contrast, pair it with a side of Cucumber Sour Cream Salad or enjoy as a snack with a cup of tea.
Storage & Reheating
Store any leftover Louisiana Yam Cornbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place individual pieces in the microwave for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Louisiana Yam Cornbread contains roughly 309 calories, with 7g protein, 64g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1211mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. Consider using a blend of half whole wheat and half all-purpose flour for a lighter cornbread while still adding nutritional value.
How can I make this recipe gluten-free?
To make Louisiana Yam Cornbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder is also gluten-free. The texture may differ slightly, but it will still be delicious.
Can I add ingredients like nuts or dried fruit to this recipe?
Absolutely! Adding ingredients like chopped pecans, walnuts, or dried cranberries can enhance the flavor and texture of the cornbread. Just be mindful of the additional moisture these ingredients may bring and adjust the wet ingredients accordingly.
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).