3/4 cup white sugar
2/3 cup light corn syrup
1 cup water
1/2 cup cornmeal
100 black pecans, lightly toasted
In a large bowl, mix together sugar, corn syrup, and water. Let stand just before baking.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x17 inch baking pan.
Spread about 1 cup of cornbread in prepared pan, then sprinkle about 1 teaspoon of mixture evenly over pan. Bake for 25 to 30 minutes, or until a knife inserted comes out clean. Cool on wire racks.
Beat margarine with an electric mixer (at low speed) or butter , at medium speed, till light and fluffy. Separate mixture into 2-3 layers (can be thickened with flour and milk if necessary).
Spread 1/2 cup cornbread mixture over layers, then sprinkle another 1/2 cup with light cornbread and 1 teaspoon of salt and 3 tablespoons margarine mixture. Drizzle about 2 tablespoons cornbread mixture over corn and pecans; add more nuts, if necessary, to desired consistency. Spread moistened filling over bottom of prepared pan.
Bake 25 to 30 minutes, or until center is set and toothpick inserted comes out clean.
Then, press corn portion of toothpick into bottom of pan. Return to oven, continue baking for 6 minutes. Remove from oven. Cool completely before cutting.