Mexican Cornbread
Selected by judges and 4H leaders to be shared because of appearance, flavor and uniqueness.
Ingredients
- 1/2 cup oil
- 3/4 to 1 cup whole wheat flour
- 1/3 cup all purpose flour
- 1 cup cornmeal
- 1 3/4 cups milk
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Mix all ingredients.
- Pour into a greased 9 x 13 inch pan and bake for 20 minutes at 350 degrees F.
Attribution
Ben Baldner, Port Matilda, Halfmoon 4H club. Ben's family received the recipe from friends who are missionaries in Mexico.
Grange 4H division Winner 2000
Posted by philocrates at Recipe Goldmine 6/5/01 3:31:39 pm.
