THE Cornbread (thanks Meg)

When you're in the mood for a traditional, sweet, dense cornbread that doesn't break into crumbs while you eat it....this one is no fail. Just follow the directions exactly as below, and voila! What makes this bread especially yummy is grinding your own cornmeal (popcorn in Blendtec = AWESOME).

1 stick of butter
2/3 c white sugar

melt together
let cool slightly, then add:

2 (beaten) eggs

whisk (or use hand mixer) 30 sec, then add:
1 c milk with 1TBS white vinegar and 1/2 tsp baking soda whisked in it.

add 1 c cornmeal, 1 c flour, and 1/2 tsp salt

pour into 8 x 8 inch pan and bake at 375* for about 25-30 minutes.