Whisk the cornmeal, flour, sugar, salt, and baking powder together in a large bowl.

Add the milk and eggs and whisk until just combined and no streaks of flour remain; set aside. (The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator or a cooler.)

Heat uncovered DO until a drop of water sizzles and immediately disappears on the surface, about 5 minutes. Add the butter and heat until foaming.

Add the sausages and cook, turning occasionally, until browned all over and cooked through, about 12 to 15 minutes. Transfer the sausages to a large plate.

Whisk the batter again to recombine, then pour it into the skillet in an even layer.

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.

Put top on Dutch oven or cover tightly with aluminum foil if using skillet and cook undisturbed until the batter is puffed, cooked through, and golden brown on the bottom, about 15 to 20 minutes.

Cut into wedges and serve immediately, passing additional maple syrup on the side.