Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine cornmeal, flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with cornmeal mixture.
Place a well-greased cast-iron cornstick pan in a 400° oven for 3 minutes or until hot. Remove from oven, and spoon batter into pan, filling two-thirds full. Bake at 400° for 20 minutes or until lightly browned.