Stove-top/Campfire Cornbread - Test 2

0 - I've made this several times but have no documented my progress. I do remember that very low heat is good, a diffuser on the RV stovetop is essential. I made a note that the amount of fat in the bread means that you don't need to have a layer of oil in the baking dish before putting in the batter.
1 - Ok, so I burned it. I made it on our new used stove from the recycling depot and I'm not used to using electric stoves, and the bottom started to, erm, over-brown. Not totally burned, but definitely much darker than I would like. But still really tasty!

2 - I made it without burning it. The temperature has to be quite low for this.

6 Tbsps butter, bacon fat or lard
1 cup cornmeal
1/2 cup flour
1 Tbsp baking powder
1 tsp salt
1 egg, beaten
1 cup milk
1 Tbsp sugar

1. Melt the butter in a cast-iron or stainless steel pan and allow to cool a bit.
2. In the same pan, mix the cornmeal into the butter, then add, all at once, the flour, baking powder and salt; combine thoroughly.
3. Add the egg, milk and sugar and mix until lumps are gone.
4. Cook on a low-to-medium-low fire, tightly covered, until the middle sets, about 15-20 minutes. (if your lid is not tight, stretch a sheet of aluminium foil over the top of the pan and put the lid on top, pressing down to create as much of a seal as possible with the foil) 
5. Uncover and allow to settle, by the fire, or under a broiler (for about 5 minutes).
6. Let cool and serve.