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1
Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl.
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2
Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside.
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3
(The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator or a cooler.)
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4
Heat a camping stove to medium (about 350 degrees F to 450 degrees F) or fit a campfire with a grilling grate.
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5
Place a large cast-iron skillet on the stove or grate and heat until a drop of water sizzles and immediately disappears on the surface, about 5 minutes.
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6
Add the butter and heat until foaming.
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7
Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes.
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8
Transfer the sausages to a large plate.
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9
Whisk the batter again to recombine, then pour it into the skillet in an even layer.
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10
Arrange the sausages on top of the batter in an even layer and drizzle the measured maple syrup over the surface of the batter and sausages.
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11
Cover tightly with aluminum foil and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom, about 15 to 20 minutes.
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12
Cut into wedges and serve immediately, passing additional maple syrup on the side.
