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Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking pan or line with parchment paper.
In a large bowl, mix flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt.
In a separate bowl, whisk together the egg, vanilla extract, buttermilk, butter pecan creamer, melted butter, and oil until smooth.
Pour the wet ingredients into the dry ingredients, stirring until just combined.
Gently fold in the pecan pieces, toffee bits and crushed shortbread cookies.
Pour the batter into the prepared baking pan and sprinkle the cookie-style pecans on top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing. Enjoy this cornbread warm or at room temperature!