Sweet Cornbread

• 1 c. yellow corn meal
• 3/4 c. self-rising flour
• 1/2 to 3/4 c. sugar
• 1 egg
• 1 c. milk
• 1 Tbsp. oil
• 2 pkg. active dry yeast
• 1/2 c. warm water (105~ to 115~ F)
• 3/4 c. granulated sugar
• 1/2 c. milk, warmed to (105~ to 115~ F)
• 1 tsp. salt
• 2 tsp. orange rind, grated
• 1/2 c. butter or margarine, softened
• 1/2 c. butter or margarine, melted
• 5 c. all-purpose flour
• 2 eggs
• 1/2 c. whole wheat flour
• oil for greasing
• 1 c. firmly packed brown sugar
• 1 c. pecan halves
• 1 c. pecans, coarsely chopped
• 1 c. sugar
• 1 1/2 tsp. ground cinnamon

1. In a large bowl of electric mixer, sprinkle yeast over the water.
2. Add 1 tablespoon granulated sugar.
3. Let stand until yeast is soft (about 5 minutes).
4. Add remaining granulated sugar, milk, salt, orange rind and softened butter.
5. Add 3 cups all-purpose flour.
6. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes).
7. Add eggs, one at a time, beating until smooth after each addition.
8. Stir in whole wheat flour, then about 1 1/2 cups more all-purpose flour to make a soft dough.

yellow corn meal, flour, sugar, egg, milk, oil, active dry yeast, warm water, sugar, milk, salt, orange rind, butter, butter, flour, eggs, whole wheat flour, oil, brown sugar, pecan halves, pecans, sugar, ground cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833540 (may not work)