Yam Corn Bread
A moist and flavorful cornbread infused with sweet yams, perfect for family dinners or holiday gatherings, offering a comforting blend of sweetness and hearty texture.
Ingredients
Instructions
- Mix flour, corn meal, baking powder, and salt in a bowl.
- Combine eggs, milk, and oil in a large bowl and beat until smooth.
- Add yams to the egg mixture and beat until well blended.
- Add the dry ingredients to the wet mixture, stirring only until moistened.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Bake at 425°F (220°C) for 35 to 40 minutes until golden brown.
- Serve warm with butter.
Tips & Substitutions
For a sweeter cornbread, consider adding a bit of honey or maple syrup to the batter. If fresh yams are not available, canned yams work well too. You can also substitute half the flour with whole wheat flour for a healthier option. For a touch of spice, add a pinch of cayenne or some chopped jalapeños. This dish pairs beautifully with Judi'S Chili Dip.
Serving Suggestions
Serve yam corn bread warm with a pat of butter on top for added richness. It makes a delightful side dish for a variety of meals, especially with hearty soups or stews. Try pairing it with a fresh salad or alongside Aunt Bert'S Custard Rice Pudding for a comforting meal. This cornbread also complements barbecue dishes beautifully.
Storage & Reheating
Store any leftover yam corn bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm slices in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave individual slices for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Yam Corn Bread contains roughly 350 calories, with 2g protein, 20g carbohydrates, and 30g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1059mg per serving (46% 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 sweet potatoes instead of yams?
Yes, sweet potatoes can be used as a substitute for yams in this recipe. They will provide a similar texture and sweetness, making the cornbread just as delicious. Just ensure to mash them well before adding to the mixture.
What can I use if I don’t have salad oil?
If you don't have salad oil, you can substitute it with vegetable oil, canola oil, or melted coconut oil. Each of these options works well and will not significantly alter the flavor of your cornbread.
How can I tell when the cornbread is done baking?
The cornbread is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to avoid overcooking.
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).