How to Make It
For the cornbread: Preheat the oven to 400°F. Put 1 tablespoon of the coconut oil in a 9-inch cast iron skillet. Place the skillet in the oven to heat.
Whisk together the cornmeal, flour, baking soda, salt, and sugar in a large bowl.
In a different bowl, whisk together the egg and buttermilk. Make a well in the center of the cornmeal mixture and pour in the buttermilk mixture. Stir to combine. It will look lumpy. Add the remaining 5 tablespoons coconut oil and stir until smooth.
When the skillet is heated, remove it very carefully from the oven and immediately pour in the batter. Some of it will start to cook at the edges immediately. This is what you want! Return the skillet to the oven and bake until the sides are golden and crispy and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely before cutting.
For the sweet milk: Put the milk and cream in a pitcher. Cover with plastic wrap and refrigerate until cold. when the cornbread is cool to the touch, cut a wedge. Place it in a 16-ounce drinking glass. Drizzle with honey and top with cold sweet milk. Enjoy!