Christiana Campbell's Tavern Spoon Bread

http://www.history.org/visit/diningExperience/christianaCampbells/
I remember how wonderful this tasted while dining at the Tavern one night. It was hot and bubbly and they spooned it right out of the little cast iron skillet onto our plates. I had to have the recipe. When looking for it though, I found the online recipe had changed from the one they gave in the 2nd edition of "The Williamsburg Cookbook" printed in 1975. Here's the older version from their cookbook.

1 1/2 cups water
2 cups milk
1 1/2 cups corn meal
1 1/3 teaspoons salt
1 1/2 teaspoons sugar
2 tablespoons butter
5 eggs
1 tablespoon baking powder

Preheat oven to 350 degrees. Grease a large, shallow baking dish. Combine water and milk and heat to simmer. Add corn meal, salt, sugar, and butter, and stir over medium heat until the mixture is thickiened, about 5 minutes. Remove from heat.
Beat eggs with baking powder until very light and fluffy, then add to corn meal mixture. Mix well.
Pour into prepared sih and bake at 350 degrees for 45 to 50 minutes. Serve hot.