1.   Spread the corn bread batter on top of beef mixture and arrange so that the batter is in strips across the casserole.

2.   The batter must be able to cling to the side of the pan.

3.   At this point, the batter will be relatively thick.

4.   Batter should be -inch thick on sides.

5.   Batter should still be lumpy.

6.   Batter will be lumpy.

7.   Batter will be stiff.

8.   Batter will be thick and hold its shape when dropped onto a baking sheet.

9.   Batter will be thin.

10.   Batters were confused time and again, if not whiffing, then slapping harmless fly balls or dribblers back to the mound.