Preheat oven to 400 degrees F.
In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar
, baking powder and salt.
In the cast iron skillet over medium-high heat, add sugar and butter and let melt
. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries
evenly throughout. Pour in batter
and smooth top with a spatula
. Bake 25 minutes, until cornbread
is golden and a toothpick comes out clean.
To serve: place a platter over skillet and invert cake
. It should slide out easily. Slice into wedges and serve warm with whipped cream.