1/2 pound (2 sticks) unsalted butter
2 1/4 cups whole milk
2 large eggs, lightly beaten
3 cups all-purpose flour
1 cup sugar
1 cup (fine) yellow cornmeal, such as Quaker
1 1/2 tablespoons baking powder
1 tablespoon kosher salt
Preheat the oven to 350 degrees F.
Melt the butter in a large (12-inch) round cast-iron skillet over medium heat. Continue to heat the butter until it’s browned but not burnt (watch it very carefully!). Pour the butter and any brown bits into a 4 cup spouted liquid measuring cup. Don’t wipe out the skillet; just set it aside.
Whisk the milk into the butter, then whisk in the eggs until combined. (Don’t add the eggs directly to the hot butter.)
In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and kosher salt. Make a well in the middle, pour the butter-and-milk mixture into the well, and stir with a rubber spatula just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes to rest.
Stir the batter, transfer it to the skillet, and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted in the center just comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature.
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