Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet in the oven to heat while you prepare the batter.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Whisk together the buttermilk, heavy cream, and egg. Slowly stir in the melted salted butter.
Be careful not to overmix; the batter should remain slightly lumpy.
Carefully remove the hot skillet from the oven using oven mitts. Add the vegetable oil, swirling to coat the bottom and sides.
Pour the batter into the hot, greased skillet, spreading it evenly. You should hear a slight sizzle as the batter hits the skillet. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for about 5 minutes. Slice into wedges and serve warm. Best enjoyed dipped in collard green “potlikker.”
Tips:
Buttermilk and heavy cream can be substituted with 1 ¼ Cups of Milk and 1 Tablespoon of White Vinegar.
