Instructions: Mix together oil and sugar. Blend in eggs, then add water, vanilla and lemon extract. Combine salt, baking powder, baking soda, flour and cornmeal, then fold dry ingredients into wet. Stir in cherries. Batter will be thin.

Pour batter into 10 generously greased (1 1/2- by 3- to 4-inch) mini-loaf pans lined with paper muffin caps flattened to fit bottom of loaf pans. (You can also use 12 greased muffin cups lined with paper cups.)

Bake at 400 degrees 10 minutes, then reduce heat to 350 degrees and bake until edges are lightly browned and tops are just firm (may have a crack down center) and spring back when touched, 16 to 20 minutes.

This recipe yields 10 mini-loaves.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.