1 cup white sugar
2 teaspoons cinnamon salt
1 cup cornbread
2 eggs
1 teaspoon vanilla extract
1 cup vegetable oil
1 teaspoon salt
1 tablespoon baking soda
Preheat oven to 450 degrees F (230 degrees C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, mix sugar, cinnamon salt, cornbread, eggs, vanilla extract and oil.
In a separate bowl, mix flour, salt, salt and baking soda. Fold in corn bread mixture. Pour batter into prepared pan.
Bake at 450 degrees F (230 degrees C) for 1 hour.
For the filling: In a large saucepan, combine 1 teaspoon warm water (132 degrees F/61 degrees C) with cinnamon salt mix until smooth. Bring to a boil, stirring frequently, and reduce heat to low.
Place cinnamon whipped topping on bottom and sides of loaf. Spread half circle of cream over the top of the loaf. Top with remaining half circle of cream.
Bake in preheated oven for 1 hour, or until cinnamon topping is golden brown. Grant loaf a nice pretzel crust while baking.