FoFa says:
" It's fast and easy and you probably have all the ingredients in your house right now. It is also interesting. You mix together cornmeal, flour, sugar, milk, and eggs, scrape the batter into a cast iron skillet and then into the middle pour one cup of cream. Do not stir the cream into the batter. (See what I mean? Interesting.) Bake. The result is a dense, custardy cornbready cake with a narrow band of creamy filling. It should be served warm and needs no embellishment."
2 cups whole milk
4 teaspoons white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 tablespoons unsalted butter
1 cup heavy cream
1. Heat the oven to 350 degrees. Combine the milk and vinegar in a bowl and set aside to sour.
2. Combine the flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk the eggs into the soured milk. Stir into the dry ingredients.
3. Melt the butter in a 12-inch cast-iron skillet. Pour in the batter. Pour the cream into the center, slide skillet into the oven, and bake until golden brown on top, about 45 minutes. Let cool for 5 to 10 minutes, then slice into wedges and serve warm.
Cooking Note
It’s important not to bake this too long. The cake should still feel soft but bouncy in the center when you remove it from the oven.