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Preheat oven to 250°F (120°C).
In a small bowl, combine milk and white vinegar. Set aside for 5 minutes to let it curdle.
In a large bowl, whisk together all-purpose flour, yellow cornmeal, sugar, baking soda, and salt.
In another bowl, beat the eggs and then add the butter. Mix well.
Add the curdled milk mixture to the dry ingredients and stir until just combined.
Pour the batter into a greased cast-iron skillet.
Pour the heavy cream over the center of the batter.
Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving. Serve with maple syrup.