Instructions:

Mexican Cornbread

Selected by judges and 4H leaders to be shared because of appearance, flavor and uniqueness.

1/2 cup oil
3/4 to 1 cup whole wheat flour
1/3 cup all purpose flour
1 cup corn meal
1 3/4 cups milk
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract

Mix all ingredients. Pour into a greased 9 x 13-inch pan and bake for 20 minutes at 350 degrees F.

Final Comments: Ben Baldner, Port Matilda, Halfmoon 4H club. Ben's family received the recipe from friends who are missionaries in Mexico.