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In a large mixing bowl, dry whisk the cornmeal, cake flour, salt, baking powder, and baking soda.
In a small mixing bowl, whisk the buttermilk, brown sugar, and eggs. Melt 2 Tbsp of the melted butter and whisk it into the liquids. Pour the liquid into the dry ingredients and whisk until smooth and there are no visible dry flecks of flour.
Divide the batter into 4 equal parts. Add ½ Tbsp of the butter to an 8 in/20 cm cast-iron skillet over medium-low heat and swirl the pan to coat evenly. Spoon out the batter into the skillet, cover with a lid, and cook until the corn cake starts to release from the sides of the pan, turns crisp on the edges, and the base golden brown, 3 to 4 minutes. Flip carefully with a spatula and cook again until golden brown and crispy, 3 to 4 minutes. Prepare the remaining corn cakes.
Transfer to a plate. Dab with butter and drizzle with maple syrup. Garnish with fresh fruit and serve warm.