Preheat the electric skillet to 375°F. 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 bake in the preheated skillet 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.
Serve!
Video
Notes
You can cover and store cornbread at room temperature, in a cool and dark place like a cupboard, for up to 3 days.
It will last a few days longer if you store it in the fridge.
You can also freeze it for up to 3 months in a freezer bag.