Sweet Cornbread - cooking recipe

Ingredients

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

Preparation

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