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Preheat the oven to 350°F. Lightly grease the wells of a hamburger bun pan (six 4" x 1" wells). Or lightly grease eight paper crumbcake cups (3 1/2" x 1 1/4"). If you don't have either of those, or something similar, you'll need to bake the batter in a lightly greased 9" x 13" pan, then cut it into squares.
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In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In a separate bowl, whisk the eggs and milk until thoroughly combined.
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Pour the milk/egg mixture and the melted butter over the dry ingredients, and stir just to combine; don't beat this mixture, or the cakes will be tough.
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Scoop a generous 1/3 cup of batter into each of the cups; they should be just about 3/4 full. Wet your fingers and spread the batter to cover the bottom of the cups, smoothing the top at the same time. If you're using a 9" x 13" pan, spread the batter into it, smoothing the top.
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Bake the corncakes for about 20 to 22 minutes (the longer amount of time for the paper cups). The bottoms will be golden brown, but the tops won't be colored yet, or just barely beginning to color (since they'll be going into the toaster, you don't want them to brown too much in the oven).
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Remove the cakes from the oven, and allow them to cool for 15 to 20 minutes before removing them from the cups. If you've used a 9" x 13" pan, let the cake cool, then cut it into nine rectangles, each approximately 3" wide and 4 1/4" long. Split and eat warm, or cool to room temperature, split, and toast.
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Store on the counter, well-wrapped, for up to 3 days, or freeze for up to a month.
