1/2 cup butter, softened
1/4 cup white sugar
3 tablespoons yellow cornmeal
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup chopped pecans
1/3 cup confectioners' sugar
Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x10 inch loaf pan.
In large bowl, cream together 1/2 cup butter and 1/4 cup sugar. Stir in 1/2 cup yellow cornmeal, 3/4 cup sugar, egg and vanilla. Stir together flour and salt; set aside.
In large bowl, combine corn syrup, milk, and 1/2 teaspoon vanilla. In a separate bowl, sift flour and salt together. Stir in flour mixture, stirring until just moistened. Scrape bowl, and beat egg mixture with spoon until blended, then pour back into dry ingredients.
Pour batter into prepared pan, be sure to make 1-inch deep and wide creases in the bottom. Bake in preheated oven for 30 minutes, or until a toothpick inserted comes out clean. Cool completely before applying confectioners' sugar. Line a serving dish with a damp kitchen towel the size of golf ball. In a greased bowl, lightly brush the top of the cake with confectioners' sugar.