Cornbread with cream added during cooking.

Some years ago, a friend that I have long since lost touch with made the most amazing cornbread, where after the bread was partly cooked, cream was poured into the bread through a cut (lengthwise, cross shaped? I don't recall), and then the baking continued, and the cream spread through the half baked matrix.

I always felt he got that recipe from the NY. Times, but I can't be sure, and I've been searching for it on and off for years, because it was amazing.

Since you lot are the culinary sleuths of the planet, I was hoping you could help me find this unorthodox method.

Just a note, it wasn't like a spoon bread, definitely a cornbread, but moister.

Thank you!