Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well.
Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl.
Add the flour mixture to the egg mixture and stir until just combined.
Pour the batter into the prepared pan.
Slowly pour the seasoned cream mixture into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter.
Bake at 350* until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.