Electric Skillet Cornbread

Every week it seems like there is a hot new kitchen gadget that is supposed to make our food better, our work shorter, and practically cook for us. With all of the new and shiny kitchen tools out there, it’s easy to forget about the trusty standby, the electric skillet.

The electric skillet is an underutilized cooking implement that is surprisingly versatile. It can be used for anything that you would do in a traditional stove-top model and, surprisingly, can even be used for baking cakes, or, in the case of this recipe, that old southern staple, cornbread. The steady heat distribution of the electric skillet makes for a moist, evenly-cooked, easy to bake cornbread that will rival your granny’s recipe.

Electric Skillet Corn Bread

Recipe Images by In the Kitch

Electric Skillet Cornbread

The steady heat distribution of the electric skillet makes for a moist, evenly-cooked, easy to bake cornbread!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 304kcal
Author Joss D


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • cup white sugar
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 1 egg
  • 1 cup milk
  • cup vegetable oil


  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  • Stir in egg, milk and vegetable oil. Mix well.
  • Pour batter into a greased baking pan (a 9" circular pan works well in a 12" e-skillet) that fits nicely in the electric skillet and place on a small, low baking rack to prevent burning.
  • If you do not have a rack that fits in your skillet, you can use metal skewers on the bottom of the skillet for the baking sheet to rest on. (Be careful not to scratch the nonstick surface!)
  • Cover with the lid and cook at 375°F for 30–40 minutes, depending on your electric skillet. You’ll know it’s ready if you insert a toothpick and it comes out dry.

Watch the Recipe Video Here:

Nutrition Facts
Electric Skillet Cornbread
Amount Per Serving
Calories 304 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g40%
Cholesterol 23mg8%
Sodium 262mg11%
Potassium 315mg9%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 18g20%
Protein 5g10%
Vitamin A 80IU2%
Calcium 120mg12%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

The beauty of such a simple and easy to master recipe is that the possibilities to make it your own are endless. Adding creamed corn and/or honey to this recipe will make a sweeter, more traditional cornbread, while chopped jalapenos and shredded cheese make a perfect savory accompaniment to your favorite stew or chili recipe.

This cornbread should last in the fridge for about a week (if you can resist it that long) or at room temperature for one or two days. You can also try freezing it. After you bake this delicious electric skillet cornbread, what other recipes or techniques are you looking forward to trying with your electric skillet?

Looking for more electric skillet recipes? Try our Electric Skillet Pork Chops

Electric Skillet Cornbread

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