A favorite in our household and a nice change from yeast rolls.

3/4 cup oil
1 1/2 cups white sugar
3 eggs
1 cup water
1/2 teaspoon vanilla
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
1 cup stone ground corn meal

Preheat oven to 350 F. Generously spray or grease 10 mini loaf forms (1 1/2 by 3-4 inches) or 12 muffin cups. Otherwise,, use a 10 inch spring-form pan or cast iron skillet. Line cup bottoms with muffin liners (widen to line loaf molds).

Blend oil and sugar. Mix in eggs, then water and vanilla. Fold in salt, baking powder, baking soda, flour and corn meal.

Pour batter into prepared pan(s). Bake at 400 F. for 10 minutes, then reduce heat to 350 F. and bake until edges are lightly browned and tops are just firm (a crack may appear) and spring back when touched.