I used my new birch-twig whisk for this recipe, I must say it is nice. After beating the eggs well, add 4 cups of milk, salt and butter- I used 2 tablespoons.
The fine Indian meal (corn meal) is where it gets tricky. Like most mid-century recipes there are no exact measurements. I ended up using about a pound of corn meal to make "a good batter". It will be a thin batter, I guessed on this part, as it did not specify to what consistency this batter should be.
In a 400* oven it took about 24 minutes to get done.
The top looks similar to eggs that have been cooked a little too long, but it is a nice brown "done" color. It will smell just like corn bread!
After letting it cool for a few minutes, I served my self a piece with butter- as directed!
It was still pretty hot, but had a nice corn-bread taste. I think I may have used too much corn meal, as it did not have the light eggy taste I was looking for. Next time I will use less corn meal to see how the results vary.