Introduction

Oh, cornbread! Just the word itself brings back memories, doesn’t it? I can practically smell my grandma’s oven warming up, the sweet, comforting aroma of freshly baked cornbread filling the entire house. It’s the taste of home, of cozy evenings, and of simple, delicious comfort. And guess what? You can capture that magic in your kitchen right now, super fast and incredibly easy, thanks to your trusty air fryer!

Forget waiting for your oven to preheat or dealing with a whole batch when you just want a little bit. This Air Fryer Cornbread recipe is a game-changer. It’s quick, it’s fuss-free, and the results are absolutely delightful – a perfectly golden, slightly crumbly, and wonderfully moist cornbread that’s ready in a flash. Get ready to fall in love with homemade cornbread all over again!

Why You’ll Love This Recipe

Fast: Seriously, from mixing bowl to air fryer to your plate in under 30 minutes! Perfect for a quick side or snack.
Easy: Simple pantry ingredients and straightforward steps make this a beginner-friendly recipe. No fancy techniques needed!
Giftable: Bake it in cute little ramekins or muffin tins for darling edible gifts or party favors. Everyone loves homemade!
Crowd-pleasing: Who can resist warm, fluffy cornbread? It’s the perfect accompaniment to chili, stews, BBQ, or just on its own with a pat of butter.

Ingredients

Gathering your ingredients is the first step to cornbread bliss. Here’s what you’ll need:

1 cup yellow cornmeal: The star of the show! This gives our cornbread its signature texture and flavor.
3 tablespoons all-purpose flour: Just a little bit to give our cornbread structure and a tender crumb.
1 ½ teaspoons baking powder: Our little leavening agent, promising a lovely, fluffy rise.
¼ teaspoon salt: Balances out the sweetness and enhances all the flavors.
¼ cup sweetener or sugar: I often use a fine sugar, but honey or maple syrup (adjusted slightly for consistency) can also be delicious for a different kind of sweetness.
1 egg, beaten: Helps bind everything together and adds richness.
2 tablespoons unsalted butter, melted: For that irresistible buttery flavor and tender texture.
¾ cup buttermilk: The secret to super moist and tender cornbread! Its tanginess adds a lovely depth.

How to Make It

Alright, let’s get our hands a little messy and whip up this deliciousness! It’s easier than you think.

Combine the dry: Grab a medium-sized bowl. Whisk together your cornmeal, all-purpose flour, baking powder, salt, and sweetener until they’re all buddies. This ensures everything is evenly distributed.
Whisk the wet: In a separate, smaller bowl, whisk together your beaten egg, the melted butter (make sure it’s not too hot, you don’t want to cook the egg!), and the buttermilk. Give it a good swirl until it’s all combined.
Marry the ingredients: Now, pour those lovely wet ingredients right into the bowl with your dry ingredients. Stir gently until you just see no more dry bits. A few small lumps are totally fine – in fact, overmixing is the enemy of tender cornbread, so resist the urge!
Prep your pan: This is important for preventing sticking! Lightly grease and flour an air fryer-safe pan or mold. If you have a small cake pan or even a couple of ramekins that fit in your air fryer, those work beautifully. A quick spray of cooking oil and a dusting of flour usually does the trick.
Pour in the batter: Spoon or pour your glorious batter into the prepared pan. Smooth the top a little with your spoon.
Into the air fryer: Carefully place your prepared pan right into the air fryer basket.
Air fry to perfection: Set your air fryer to 350°F (175°C) and let it cook for about 12 to 15 minutes. The best way to check if it’s done is with a toothpick inserted into the center – if it comes out clean, you’re golden!
Cool and enjoy: Carefully remove the pan from the air fryer (it will be hot!). Let the cornbread cool in the pan for a few minutes before turning it out onto a wire rack or serving it directly from the pan. A little patience here makes it easier to slice!

Substitutions & Additions

This recipe is fantastic as is, but if you’re feeling adventurous or need to make a quick swap, here are some ideas:

Sweetener: If you don’t have sugar, you can use honey, maple syrup, or agave nectar. Just be aware that liquid sweeteners might make the batter a touch thinner, and you might want to reduce the buttermilk slightly.
Buttermilk substitute: No buttermilk on hand? No problem! For every cup of buttermilk needed, measure out ¾ cup of regular milk and stir in ¾ tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it looks slightly curdled.
Add-ins: Want to jazz it up? Stir in some shredded cheese (cheddar is amazing!), a few chopped jalapeños for a little kick, or some corn kernels for extra texture.
Herbs: A sprinkle of fresh or dried chives or rosemary can add a lovely savory note.

Tips for Success

A few little tricks to ensure your Air Fryer Cornbread is a homerun every time:

Don’t Overmix! I can’t say it enough. Overmixing develops the gluten in the flour, which can lead to a tough, gummy cornbread. Stir just until combined.
Know Your Air Fryer: Air fryers can vary in temperature and intensity. Keep an eye on your cornbread, especially the first time you make it, to adjust the cooking time if needed.
Pan Size Matters: Make sure your pan fits comfortably in your air fryer basket and allows for air circulation. If you’re using ramekins, you might be able to fit a few at once.
Prep Ahead: You can whisk together your dry ingredients a day or two in advance and store them in an airtight container. When you’re ready to bake, just whisk the wet ingredients and combine!

How to Store It

Leftover cornbread is a rarity in my house, but if you find yourself with a slice or two, here’s how to keep it fresh:

Once cooled, store your Air Fryer Cornbread in an airtight container at room temperature for up to 2-3 days. For longer storage, you can wrap it tightly and keep it in the refrigerator for up to a week, or freeze it for up to 2-3 months. To reheat, a quick zap in the air fryer or microwave will bring back its wonderful warmth and texture.

FAQs

Got questions? We’ve got answers!

Can I make this in a regular oven? Absolutely! Pour the batter into a greased and floured 8-inch baking pan and bake at 400°F (200°C) for 20-25 minutes, or until a toothpick comes out clean.
Why is my cornbread dry? This usually happens from overmixing the batter or overbaking. Be sure to mix just until combined and pull it out as soon as a toothpick comes out clean. Using buttermilk also makes a huge difference in moisture!
Can I use milk instead of buttermilk? You can, but buttermilk adds that extra moisture and tender crumb that makes cornbread so special. If you must use regular milk, try the substitution trick mentioned above (milk + vinegar/lemon juice).

Happy air frying, and happy eating!

Air Fryer Cornbread

Quick and easy homemade cornbread made in an air fryer, perfect for a fast side dish or snack.

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Prep Time 10

Cook Time 15

Equipment

Air Fryer
Medium-sized bowl
Smaller bowl
Air fryer-safe pan or mold Small cake pan or ramekins work well
Wire rack

Ingredients

Main ingredients

1 cup yellow cornmeal The star of the show!
3 tablespoons all-purpose flour Just a little bit to give our cornbread structure and a tender crumb.
1.5 teaspoons baking powder Our little leavening agent, promising a lovely, fluffy rise.
0.25 teaspoon salt Balances out the sweetness and enhances all the flavors.
0.25 cup sweetener or sugar Fine sugar, honey, or maple syrup.
1 egg Beaten
2 tablespoons unsalted butter Melted
0.75 cup buttermilk The secret to super moist and tender cornbread!

Instructions

Combine the dry ingredients: Grab a medium-sized bowl. Whisk together your cornmeal, all-purpose flour, baking powder, salt, and sweetener until they're all buddies. This ensures everything is evenly distributed.
Whisk the wet: In a separate, smaller bowl, whisk together your beaten egg, the melted butter (make sure it's not too hot, you don't want to cook the egg!), and the buttermilk. Give it a good swirl until it's all combined.
Marry the ingredients: Now, pour those lovely wet ingredients right into the bowl with your dry ingredients. Stir gently until you just see no more dry bits. A few small lumps are totally fine – in fact, overmixing is the enemy of tender cornbread, so resist the urge!
Prep your pan: This is important for preventing sticking! Lightly grease and flour an air fryer-safe pan or mold. If you have a small cake pan or even a couple of ramekins that fit in your air fryer, those work beautifully. A quick spray of cooking oil and a dusting of flour usually does the trick.
Pour in the batter: Spoon or pour your glorious batter into the prepared pan. Smooth the top a little with your spoon.
Into the air fryer: Carefully place your prepared pan right into the air fryer basket.
Air fry to perfection: Set your air fryer to 350°F (175°C) and let it cook for about 12 to 15 minutes. The best way to check if it's done is with a toothpick inserted into the center – if it comes out clean, you're golden!
Cool and enjoy: Carefully remove the pan from the air fryer (it will be hot!). Let the cornbread cool in the pan for a few minutes before turning it out onto a wire rack or serving it directly from the pan. A little patience here makes it easier to slice!

Notes

This recipe is fast, easy, and crowd-pleasing. It can be made in a regular oven as well. Substitutions for buttermilk and sweeteners are provided.