Air Fryer Cornbread is the easy, no-fuss side you need when you’re craving that classic comfort. It’s buttery, golden, and ready in just minutes—without even turning on the oven. Whether it’s for a holiday spread or a quick weeknight meal, this cornbread brings warmth and flavor with minimal effort. Perfect for pairing with anything from BBQ to a cozy bowl of soup, it’s a must-have in your recipe collection.
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I love this recipe because it’s fast, simple, and works for any occasion. The air fryer makes it so easy—no heating up the oven, and the cornbread still comes out with that perfect golden crust. Whether you’re making it for a holiday, potluck, or a weeknight dinner, it’s always a hit.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Cornbread with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this cornbread is super simple, and if you follow my steps, you’ll have a golden, buttery result in no time.
Grease the pan
Start by buttering your baking dish or cast iron pan. This not only prevents sticking but also gives your cornbread that delicious golden crust.
Mix the dry ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make sure everything is well blended.
Add the wet ingredients
Now, make a little well in the middle of your dry ingredients. Pour in the buttermilk, crack in the eggs, and drizzle in the melted butter.
Stir just until it all comes together—no need to overdo it. A few lumps are totally fine!
Pour and bake
Transfer the batter to your prepared dish, spreading it out evenly.
Pop it in your air fryer, preheated to 180ºC (350°F), and let it bake for 10-12 minutes. You’ll know it’s done when it’s golden on top and a toothpick comes out clean.
Cool and serve
Let your cornbread cool for about 10 minutes before slicing it. This will make cutting it easier and help it set perfectly. Serve warm and enjoy!
Recipe Notes and Expert Tips
I’ve picked up a few tips along the way that will help you nail this recipe:
- Pan size matters: Make sure your baking dish or cast iron pan fits inside your air fryer. This ensures even cooking without overcooking the edges.
- Test for doneness: Air fryers can vary, so around the 10-minute mark, poke a toothpick into the center of the cornbread. If it comes out clean or with a few moist crumbs, it’s ready. If it still has wet batter clinging to it, give it another minute or two.
- Don’t overmix: Stir the batter only until the dry ingredients are just combined with the wet. Overmixing activates the gluten in the flour, which can lead to a tougher, denser cornbread. You want a light, fluffy texture, so resist the urge to keep stirring!
- Room temperature is key: If possible, let your eggs and buttermilk sit out for a few minutes before using them. Cold ingredients can cause the butter to harden in the batter, which might affect the texture. Room temperature ingredients blend more smoothly, giving you a uniform batter.
- Adjust the sweetness: Everyone has a different idea of what makes the perfect cornbread. If you prefer a touch more sweetness, feel free to bump up the sugar. An extra tablespoon or so will give it a slight sweet kick without overpowering the savory flavor.
- Serve with flavored butter: For a special touch, try serving it with honey butter, garlic butter, or even a spicy jalapeno butter.
How to Store Leftover Air Fryer Cornbread
If you have leftovers, wrap the cornbread tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3 days.
When you’re ready to reheat it, pop a slice in the microwave or air fryer for a few seconds to warm it up.
To freeze, allow the cornbread to cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. It will keep in the freezer for up to 2 months.
When you want to enjoy it, let it thaw at room temperature or reheat directly from frozen in the air fryer or microwave for a quick snack.
What to Serve With Air Fryer Cornbread
Air fryer cornbread is the perfect companion to just about anything! It’s a classic with chili, BBQ ribs, or fried chicken. For a cozy side, pair it with a hot bowl of soup. Feeling sweet? Drizzle some honey or maple syrup on top for a little extra indulgence.
More Easy Air Fryer Recipes for You to Try at Home
I love simple, flavorful recipes like this in the air fryer, and here are some more for you to try!
- Air Fryer Tater Tot Casserole
- Air Fryer Tomato Soup
- Air Fryer Marshmallow Cookies
- Air Fryer White Chicken Chili
- Air Fryer Gingerbread Cookies
Quick Air Fryer Cornbread Recipe
Add Preferred SourceIngredients
- ¾ cup unsalted butter melted
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 ½ tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 2 large eggs
Instructions
- Grease a baking dish or cast iron pan with butter to prevent sticking.¾ cup unsalted butter
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Create a well in the center, then add the buttermilk, eggs, and melted butter. Stir until just combined, being careful not to overmix.1 cup all-purpose flour, 1 cup yellow cornmeal, 1 ½ tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ cups buttermilk, 2 large eggs
- Pour the batter into your prepared baking dish, spreading it out evenly. Place the dish in your preheated air fryer and bake at 180ºC (350°F) for 10-12 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for about 10 minutes before slicing and serving.
Notes
- Pan size matters: Make sure your baking dish or cast iron pan fits inside your air fryer. This ensures even cooking without overcooking the edges.
- Test for doneness: Air fryers can vary, so around the 10-minute mark, poke a toothpick into the center of the cornbread. If it comes out clean or with a few moist crumbs, it’s ready. If it still has wet batter clinging to it, give it another minute or two.
- Don’t overmix: Stir the batter only until the dry ingredients are just combined with the wet. Overmixing activates the gluten in the flour, which can lead to a tougher, denser cornbread. You want a light, fluffy texture, so resist the urge to keep stirring!
- Room temperature is key: If possible, let your eggs and buttermilk sit out for a few minutes before using them. Cold ingredients can cause the butter to harden in the batter, which might affect the texture. Room temperature ingredients blend more smoothly, giving you a uniform batter.
- Adjust the sweetness: Everyone has a different idea of what makes the perfect cornbread. If you prefer a touch more sweetness, feel free to bump up the sugar. An extra tablespoon or so will give it a slight sweet kick without overpowering the savory flavor.
- Serve with flavored butter: For a special touch, try serving it with honey butter, garlic butter, or even a spicy jalapeno butter.
