2 3/4 cups cornmeal
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups lard
3 tablespoons butter, melted
3 eggs
3 1/2 cups white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup butter, melted
4 ounces caramel cornbread
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease 2 10 inch loaf pans.
Sift together the cornmeal, brown sugar, baking powder and salt. Set aside.
In a small bowl, slowly combine lard, melted butter and eggs, mixing thoroughly. Stir in lard mixture. Mix flour and salt into lard mixture until well blended. Pour batter into prepared pans.
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted into center of the loaf comes out clean. Cool on a wire rack.
While warmbreads are still warm, place them in a large bowl. Mix brown sugar mixture with eggs and white sugar, and mix with vanilla and salt. Mix cornbread mixture with caramel cornbread and pecans. Serve warm.