Place skillet on the center rack of the oven and heat to 350°.
Add 1/2 the milk and the corn to the saucepot. Bring to a boil over medium heat.
Whisk remaining milk and cornmeal in a medium bowl. Add to the pot, bring to a simmer, and stir constantly for 4-5 minutes until it thickens. Remove from heat.
Stir in 2 tbsp butter, eggs, salt and pepper. Set aside.
Carefully remove skillet from oven and grease with remaining butter. Spread the corn mixture evenly in the pan and bake for 25-30 minutes, or until golden brown. Serve warm.