This Air Fryer Cornbread is made from scratch and easy to put together. It's quick to make and is ready in just 30 minutes! It's perfect to serve with chili, soups, and as a side dish to your favorite meal.
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Check out my Jalapeño Jiffy Cornbread and my Farmhouse White Bread for more bread recipes!
This air fryer cornbread recipe is a simple and delicious bread that combines the flavors of cornmeal and sugar with a moist, tender crumb. Using an air fryer instead of a traditional oven makes for quicker cooking times and less heat in your kitchen!
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This air fryer cornbread recipe is so simple to make with ingredients you probably already have in your kitchen.
Why You’ll Love This Recipe
- This recipe uses simple ingredients and straightforward instructions, making it easy to prepare. Plus, using an air fryer speeds up the cooking process compared to traditional oven baking.
- This cornbread recipe produces a slightly sweet, moist, and tender bread that is enjoyable on its own or as a side dish.
- Air fryer cornbread is perfect for serving with soups, stews, chili, or alongside your favorite barbecue dishes. You can also enjoy it as a snack or for breakfast, topped with butter, honey, or jam.
Ingredients You’ll Need
- Baking Mix: A premixed blend of flour, leavening agents, and fat.
- Yellow Cornmeal: Made from ground dried corn, and it gives the cornbread its characteristic grainy texture and mild corn flavor.
- Granulated Sugar: Adds a hint of sweetness to the cornbread
- Baking Soda: A leavening agent that helps the cornbread rise and become light and airy.
- Salt: Used to enhance the flavors of the other ingredients.
- Eggs: Helps bind the ingredients together and provide structure and moisture to the cornbread.
- Butter: Melted butter adds richness and moisture to the cornbread, contributing to its tender crumb.
- Half & Half: A mixture of equal parts whole milk and light cream. It adds creaminess and moisture to the cornbread, resulting in a more tender texture.
Step-By-Step Instructions
Step 1: In a large mixing bowl, combine the baking mix, yellow cornmeal, granulated sugar, baking soda, and salt. Mix well to combine.
Step 2: In a separate smaller bowl, whisk the eggs. Add the melted butter and half and half, and mix until well combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Step 4: Grease a round or square cake pan (8-inch or 9-inch) that is suitable for air frying, or line it with parchment paper. Make sure the pan fits inside your air fryer basket.
Step 5: Pour the batter into the prepared pan, spreading it evenly with a spatula. Carefully place the pan inside the air fryer basket. Cook at 340 °F for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few crumbs clinging to it.
Step 6: Carefully remove the pan from the air fryer and let the cornbread cool for 5-10 minutes before removing it from the pan.
Step 7: Slice the cornbread into squares or wedges and serve warm with butter, honey, or your favorite toppings.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- When combining the wet and dry ingredients, mix just until they are combined. Overmixing can cause the cornbread to become tough and dense.
- Make sure to use a cake pan that fits well inside your air fryer basket.
- Insert a toothpick into the center of the cornbread to check for doneness. If it comes out clean or with a few crumbs clinging to it, the cornbread is done. If it's still wet, cook for a few more minutes and check again.
- Before slicing and serving the cornbread, let it cool in the pan for at least 5-10 minutes. This helps the cornbread set and makes it easier to slice.
Variations
- Cheesy: Add 1 cup of grated cheddar cheese or your favorite cheese to the batter for a cheesy twist.
- Jalapeño Cheddar: Combine the cheesy cornbread variation with 1-2 finely chopped jalapeño peppers (seeds removed) for a spicy kick.
- Honey: Reduce the granulated sugar to ½ cup and add ¼ cup of honey to the wet ingredients for a natural sweetness and unique flavor.
- Mexican: Add ½ cup of canned, drained corn kernels, ¼ cup of chopped green chilies or bell peppers, and ½ teaspoon of ground cumin to the batter for a Mexican-inspired twist.
Storing & Freezing
Storing: Allow the cornbread to cool completely before storing. Wrap the cornbread tightly in plastic wrap or aluminum foil to prevent it from drying out. Store it at room temperature for up to 3 days.
Freezing: After the cornbread has cooled completely, slice it into individual portions. Wrap each portion tightly in plastic wrap or aluminum foil. You can also place a small piece of parchment paper between slices to prevent them from sticking together. Freeze the cornbread for up to 3 months.
Recipe FAQ's
Yes, you can make this cornbread in a conventional oven. Preheat your oven to 350 °F and bake the cornbread in a greased 8-inch or 9-inch cake pan for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs clinging to it.
Yes, you can use white cornmeal instead of yellow cornmeal. The difference between the two is mainly in color and slightly in flavor, with white cornmeal being milder than yellow cornmeal.
Yes, you can substitute milk for half and half. Keep in mind that using milk may result in a slightly less rich and creamy cornbread. For a similar richness, you can also use a mixture of milk and cream.
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Air Fryer Cornbread
Ingredients
- 2 cups baking mix
- 1 cup yellow cornmeal
- ¾ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup butter melted
- 1 cup half and half
Instructions
- In a large mixing bowl, combine the baking mix, yellow cornmeal, granulated sugar, baking soda, and salt. Mix well to combine.
- In a separate smaller bowl, whisk the eggs. Add the melted butter and half and half, and mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Grease a round or square cake pan (8-inch or 9-inch) that is suitable for air frying, or line it with parchment paper. Make sure the pan fits inside your air fryer basket.
- Pour the batter into the prepared pan, spreading it evenly with a spatula. Carefully place the pan inside the air fryer basket. Cook at 340°F for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few crumbs clinging to it.
- Carefully remove the pan from the air fryer and let the cornbread cool for 5-10 minutes before removing it from the pan.
- Slice the cornbread into squares or wedges and serve warm with butter, honey, or your favorite toppings.
Notes
- When combining the wet and dry ingredients, mix just until they are combined. Overmixing can cause the cornbread to become tough and dense.
- Make sure to use a cake pan that fits well inside your air fryer basket.
- Insert a toothpick into the center of the cornbread to check for doneness. If it comes out clean or with a few crumbs clinging to it, the cornbread is done. If it's still wet, cook for a few more minutes and check again.
- Before slicing and serving the cornbread, let it cool in the pan for at least 5-10 minutes. This helps the cornbread set and makes it easier to slice.
- Storing: Allow the cornbread to cool completely before storing. Wrap the cornbread tightly in plastic wrap or aluminum foil to prevent it from drying out. Store it at room temperature for up to 3 days.
- Freezing: After the cornbread has cooled completely, slice it into individual portions. Wrap each portion tightly in plastic wrap or aluminum foil. You can also place a small piece of parchment paper between slices to prevent them from sticking together. Freeze the cornbread for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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