Are you craving cornbread with a crispy crust and moist center? You have to try this homemade Air Fryer Cornbread recipe. It’s quick, easy, delicious, and the perfect side dish.
The air fryer gives the cornbread a perfect golden-brown exterior while keeping the inside moist and tender. This recipe uses buttermilk for extra flavor and tenderness. This great side dish is a tasty treat that pairs well with soups, stews, or as a standalone snack.
This easy recipe is ready in 30 minutes. It is ideal for busy weeknights or last-minute gatherings. This modern twist on a classic dish will have everyone asking for seconds.
You’ll notice that this is sweet cornbread. Usually, I make savory cornbread with no sugar added. However, my daughter loves sweet cornbread, so I’ve added sugar.
Key Ingredients
The perfect air fryer cornbread relies on a few essential ingredients.
Buttermilk: The Secret to Moisture
Buttermilk is crucial for moist, tender cornbread. It adds a tangy flavor and helps create a soft texture. The acidity in buttermilk reacts with baking soda, causing the bread to rise.
For best results, use full-fat buttermilk at room temperature. If buttermilk isn’t available, mix 1 cup of milk with one tablespoon of lemon juice or vinegar as a substitute.
Cornmeal And All Purpose Flour
The ratio of cornmeal to flour affects the texture and flavor. More cornmeal creates a grittier, more corn-forward taste. More flour leads to a softer, cake-like bread. This recipe includes:
- 3/4 cup cornmeal
- 1 cup all-purpose flour
Sweetener
Sugar isn’t required, but it enhances flavor and browning. This recipe includes both white granulated and brown sugar.
Additional Ingredients
You’ll also need:
- baking powder
- salt
- eggs
- melted unsalted butter
- cooking spray
You Will Need The Following Supplies:
- Air fryer (this is the one used to make the cornbread!)
- 8-inch round cake pan
- Mixing bowls
- Mixing utensils
- Measuring tools
Step-by-step Directions (Full Printable Recipe Card is down below!)
Spray an 8-inch round cake pan with non-stick spray. Set aside.
Whisk together flour, cornmeal, baking powder, and salt in a medium mixing bowl and set aside.
In a large mixing bowl, whisk together buttermilk, brown sugar, granulated sugar, eggs, and melted butter until everything is well combined.
Add dry ingredients to wet, and whisk together until combined. Don’t over-mix.
Pour the cornbread batter into a greased pan and level out with a spatula.
Place in the air fryer basket.
Air fry at 350ºF for 25-30 minutes or until a toothpick comes clean.
Let the cornbread cool in the pan for 5-10 minutes after cooking.
Frequently Asked Questions
What if I don’t have buttermilk?
No buttermilk? No problem! Add one tablespoon of white vinegar or lemon juice to 1 cup of milk. Let the mixture sit for 10-15 minutes to thicken and curdle slightly, creating a texture similar to buttermilk.
This homemade version works well in most recipes that call for buttermilk. It’s a quick and easy solution using ingredients you likely already have.
Can I substitute something else for buttermilk?
Yes, you can substitute other ingredients for buttermilk. One option is to use sour cream; thin it out by adding 1⁄4 cup of water or milk to 3⁄4 cup of sour cream.
This mixture will give you a tangy flavor and moisture like buttermilk. Another alternative is plain yogurt, which can also be thinned with milk. This recipe was tested using buttermilk.
What can I pair with cornbread?
My favorite Chili is a classic pairing with cornbread, offering a hearty and comforting combination. Cornbread can also be served with BBQ dishes like pulled pork or ribs. Its slightly sweet flavor complements the smoky, savory meats.
Cornbread also pairs wonderfully with a warm bowl of soup or stew.
Spread butter, honey, or jam on cornbread slices for a sweet treat. You can also mix honey butter with softened butter.
What are some optional add-ins?
Adding green chilis or jalapenos for a spicy kick is a great option. For a smoky, savory touch, add cooked, crumbled bacon. Sweet corn kernels add sweetness and texture.
Adding shredded cheese can make the cornbread rich and cheesy. You can combine any of these to customize the cornbread to your taste.
How To Store Leftover Cornbread
Once cornbread has cooled, store it in an airtight container at room temperature or the fridge for up to three days.
To freeze, place cornbread in a freezer-safe ziplock bag or airtight container and freeze for up to three months.
To reheat cornbread in the air fryer, top with a pat of butter and reheat at 350º F. for 3-4 minutes. If you’re using an oven, preheat to 350º and heat for 10 minutes.
Check Out More Of My Delicious Recipes
- Cornbread Salad (A Family Fave!)
- Best Jalapeno Cornbread
- Cornbread Pudding With Caramel Rum Sauce (so good!)
- Aunt Jean’s Cornbread Sticks
- Lemon Buttermilk Pound Cake (the best dessert!)
Air Fryer Cornbread
The air fryer gives this cornbread a perfect golden-brown exterior while keeping the inside moist and tender.
Ingredients
- 1 cup all-purpose flour (scooped, spooned and leveled)
- ¾ cup yellow cornmeal
- ½ tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ⅓ cup granulated sugar
- ¼ cup brown sugar, tightly packed
- 2 large eggs, room temperature
- 7 tablespoons unsalted butter, melted and slightly cooled
- Non-stick cooking spray
Instructions
- Spray an 8-inch round cake pan with non-stick spray.
- Whisk together flour, cornmeal, baking powder, and salt in a medium mixing bowl and set aside.
- In a large mixing bowl, whisk together buttermilk, brown sugar, granulated sugar, eggs, and melted butter until everything is well combined.
- Add dry ingredients to wet, and whisk together until combined. Don’t over-mix.
- Pour the cornbread mixture into a greased pan and level out with a spatula.
- Air fry at 350ºF for 25-30 minutes or until golden brown and a toothpick comes out clean. Let cool in the pan for 5 minutes before serving.
Notes
No buttermilk? No problem! Add one tablespoon of white vinegar OR lemon juice to 1 cup of milk. Let the mixture sit for 10-15 minutes to thicken and curdle slightly, creating a texture similar to buttermilk. This homemade version works well in most recipes that call for buttermilk. It’s a quick and easy solution using ingredients you likely already have.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 272Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 74mgSodium 439mgCarbohydrates 36gFiber 1gSugar 15gProtein 5g
