Preheat oven to 425 degrees fahrenheit and place large cast iron skillet to heat in the oven as well.
Combine all the cornmeal, flour, baking powder, salt and sugar in a very large mixing bowl. In another bowl combine the milk and the buttermilk and whisk to combine. Add the wet ingredients into the dry and whisk to combine, then whisk in the melted butter. Allow to sit for 5 minutes.
Remove hot skillet from the oven and add the cornbread batter. Return to the oven and bake for 25-30 minutes. Once fully baked remove from oven, let cool slightly for 5 to 8 minutes then invert onto a cooling rack to cool.
Prepare a metal vessel for freezing. You can use a false bottom cake pan, muffin
pans, lining it with parchment will make it easier for you later. Place vessel in freezer.
In a blender puree the cornbread with the heavy cream and 2 tablespoons of sugar. Let it sit for 30 minutes to an hour. Strain into a large mixing bowl using a fine mesh strainer. Add the creme fraiche and whip using a stand mixer until it reaches medium peaks. Set aside to chill.
In a heavy sauce pot over medium-low heat, combine sugar, corn syrup and water, and
heat until the mixture reaches 220 degrees fahrenheit.
In another bowl for the mixer place the egg yolks and lightly break them with the whisk attachment. Set the bowl onto a mixer fitted with the whisk attachment. Turn on the mixer and stream the hot syrup down the side of the bowl, being careful to avoid hitting the whisk. Whisk until voluminous and cool to
Gently fold both of the whipped mixgtures into one another and pour into the frozen vessel of your choice. Freeze for at least 4 hours.
Serve the semifreddo with macerated strawberries and crumble a little of the remaining cornbread for texture and color.