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 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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 608kcal
Author Joss D

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • Electric skillet

Instructions

  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  • Stir in egg, milk and vegetable oil and mix until well combined.
  • Pour batter into a greased baking pan (a 9” circular pan works well in a 12” e-skillet) that fits loosely in the electric skillet and place on a low slotted or perforated rack to prevent burning at the bottom.
  • If you do not have a rack that fits in your skillet, metal skewers or poultry lancers may be used to rest the baking pan on. (Careful not to scratch the non-stick surface!)
  • Cover with the lid and cook at 375°F for 25-40 mins. (depending on your electric skillet) - you’ll know it’s ready if you insert a toothpick and it comes out dry.
Nutrition Facts
Electric Skillet Cornbread
Amount Per Serving
Calories 608 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 16g 80%
Cholesterol 47mg 16%
Sodium 525mg 22%
Potassium 630mg 18%
Total Carbohydrates 90g 30%
Dietary Fiber 4g 16%
Sugars 37g
Protein 10g 20%
Vitamin A 3.2%
Calcium 24%
Iron 17.4%
* 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 does not include toppings.

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

Leave a Comment: