Spoon Bread Old Virginia

The first - and so far, only - time I have made this, I guess I didn't beat it well enough. I think you have to beat the living shit out of it. As a result of not mixing well enough,  the corn meal sank to the bottom, and the custard from the eggs and milk rose to the top. 
Also, although I put what I considered a generous amount of butter on the bottom and sides of the dish, the corn meal still stuck to the bottom!
The story of this recipe:
Carl Ferguson, in Cooking with Carl, Hugh and your Friends, stated that this is a recipe from 1864.
However, I did a little research and discovered that T.J. Ferguson, Missouri Ann's husband, was only 14 in 1864.
I found nothing to tell me when she was born, but if they were about the same age, I would be surprised to see them already married, even in those days, not to mention writing down recipes.
Still, the recipe is pretty old, and it is cool to have it in her own writing.2 eggs 
2 cups milk
1 cup corn meal
1 tsp. baking powder
1 TBS. sugar
1 tsp. salt
boiling water - amount unclear, but used just to thin the batter

Beat the eggs and add the milk.
Combine the dry ingredients with the liquid.
Beat really, really well!
Add a little boiling water as it must be thin.
Pour into a well greased pan.
Bake in a moderate (350°) oven for 45 min. (NOTE: The original recipe said "moderate". There is another Spoon Bread recipe here that suggests baking it at 425°)
Serve from the dish with a spoon and plenty of butter.

Serves