Quick and easy cornbread, using your air fryer!
While I was raised making cornbread in a bacon grease-coated iron skillet, baked to perfection in my regular oven, I have recently come around to the idea of using my air fryer as a mini oven. Cornbread was one of the first things I tried to “bake” in the air fryer, and the results were impressive! You get a tender, moist cornbread, and it’s a somewhat smaller portion, which is nice if it’s just one or two people to feed.
Using your air fryer to bake is a great idea during the summer months if you don’t want to heat up your big oven; keeping cool is always a benefit! Also, if you’re making other dishes that need the traditional oven, using your air fryer frees up oven real estate. It’s also a great idea for college students or others who don’t have access to a big oven.
You will love air-fryer cornbread when you need a quick, simple cornbread. The air fryer’s swirling hot air creates that desirable crust on the outside of your cornbread, leaving the inside perfectly tender and moist. Air-fryer cornbread uses simple ingredients and an easy process to turn out a delicious bread. This is a cornbread you can enjoy with chili, soup, beans, or use to make cornbread dressing at the holidays.
Air fryer-safe baking dishes
If you haven’t used your air fryer for baking yet, you might wonder which dishes are safe to use. Fortunately, most ovenproof dishes are just fine for the air fryer. Ceramic, glass, or metal all work. The thing to keep in mind for baking in the air fryer is that you want a dish that is not too big. Even if it technically fits into your air fryer, there needs to be room for the air to circulate so your cornbread bakes properly.
How do I store leftovers?
Store any leftovers in an airtight container or resealable bag at room temperature for up to 3 days. You can also refrigerate leftovers for up to 5 days, but the texture will change a bit, and you might want to gently warm it in your microwave for a few seconds before serving. You can also freeze leftovers. Double wrap the cornbread in plastic wrap, then foil. Place in a resealable freezer bag, and it will keep for up to 3 months. Thaw at room temperature before serving.
Serving suggestions
Cornbread is such a versatile side dish! Whether you drizzle honey on top or slather butter on your slice, it’s delicious. At our house, we love it with a bowl of piping hot Chili for a hearty supper in the colder months. It’s also a delicious side in the summer at backyard cookouts, as it goes perfectly with tangy barbecue dishes. Try it with Grilled BBQ Chicken. Cornbread is also great at brunch; it complements a hearty casserole like Green Chili Egg Casserole. This is a brunch casserole that bakes in the oven, but you can use your air fryer to bake the cornbread at the same time, no problem! It’s a win-win. Air-fryer cornbread might become your go-to cornbread, so give it a try tonight.
Air-Fryer Cornbread
Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 1/2 tablespoons melted butter
- 1 tablespoon honey
- 1 large egg
- Unsalted butter or honey for serving, optional
Instructions
- In a medium bowl, mix the cornmeal, flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk the buttermilk, melted butter, honey, and egg until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Preheat your air fryer to 320°F. Spray an air fryer-safe baking pan or dish with a light coat of oil.
- Pour the batter into the pan or dish and cook in the air fryer for 20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly. Serve with butter or honey if desired.
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