1-First, stir 1 cup of cornmeal into 1 cup of boiling water to create a thick base, then let it cool slightly to avoid cooking the eggs too quickly.

2-Next, whisk in the 2 large eggs one at a time, followed by 1 teaspoon of salt for seasoning.

3-Now, dissolve 2 teaspoons of baking powder in the additional 3 tablespoons of milk, then combine this with the remaining 1 cup of whole milk.

4-Gently fold the milk mixture into your cornmeal base to form a smooth batter, making sure not to overmix for that light texture.

5-Butter the warmed baking dish with 1 tablespoon of salted butter, pour in the batter, and smooth it out.

6-Bake for 25 to 30 minutes until the edges turn golden and crispy, and the center is just set but still slightly jiggly check with a toothpick that comes out clean or with moist crumbs.

7-Finally, serve it warm, perhaps with a touch of extra butter, honey, or maple syrup to enhance the flavor.