Quick Air Fryer Cornbread Recipe
Air Fryer Cornbread is the perfect, no-hassle side that’s ready in minutes and packed with buttery goodness. It comes out golden and crisp without needing the oven, making it a quick fix for any meal. Whether it’s a holiday, potluck, or just a cozy weeknight dinner, it’s always a hit. Simple, fast, and delicious—this recipe is one you’ll want to make again and again.
Ingredients
- 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.
Nutrition
Calories: 169kcalCarbohydrates: 16gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 46mgSodium: 193mgPotassium: 81mgFiber: 1gSugar: 2gVitamin A: 333IUCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!