Air Fryer Cornbread Recipe
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Air Fryer Cornbread Recipe
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Air Fryer Cornbread Recipe. Super-soft, moist and sweet, with a fabulous crispy crust, cornbread one of the quickest, easiest kinds of bread to make. Full of delicious buttermilk flavor, it’s the perfect side dish for all kinds of dishes - soups, stews, sticky chicken…you name it!
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Ingredients
Dry Ingredients
- 1 ¼ cups (200g) flour all purpose / plain
- ¾ cup + 1 tbsp (100g) yellow cornmeal fine
- ½ tbsp baking powder
- ½ tsp baking soda (= bicarbonate of soda)
- ½ tsp salt
- ½ tsp paprika sweet, smoked
Wet Ingredients
- 1 ¼ cups (350ml) buttermilk
- ⅓ cup (80ml) sunflower oil or melted unsalted butter
- 2 ½ tbsp honey or maple syrup
- 2 large eggs (UK readers need to use medium eggs)
- 2 tsp Sriracha optional
- ½ cup (55g) cheddar , grated
To serve
- butter
- honey
Instructions
- Preheat the air fryer to 350°F / 180°C for three minutes. Mist a muffin pan with cake release spray (depending on the size of your air fryer you may need to bake the cornbread in batches). See notes if you want to bake your cornbread in a baking pan.
- Put the flour, cornmeal, baking powder, baking soda, salt and paprika in a mixing bowl and stir together to combine the dry ingredients.
- Add the buttermilk, oil, eggs, honey and sriracha to a measuring jug and lightly beat to combine.
- Pour the wet into the dry ingredients and fold together gently until just combined. Fold in the cheese.
- Allow the cornbread batter to rest for five minutes then use a cookie scoop or spoon to divide the batter into the prepared pan filling until 3/4 of the way. Reduce the air fryer temperature to 320°F / 160°C and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Drizzle with a little honey or agave syrup and serve with chili, soup or just on its own with a little butter - heavenly!
Equipments used:
Notes
- A square 7 or 8 inch baking pan should fit most air fryers. Spoon the batter into a greased and lined pan and bake for 30-35 minutes or until a tester comes out clean. The internal temperature of cornbread should be between 195°F and 209°F (93°C and 98°C) when fully baked. Take the basket out of the air fryer but leave the pan in it for 5-10 minutes to allow the residual heat to continue cooking the cornbread.
- Air fryer heat comes from the top. If your muffins are cooked but look very pale you can tip them out of the muffin pan directly into the basket and cook for 5 minutes or until golden.
- If you are cooking cornbread muffins in batches you may need need to reduce the cooking time by a couple of minutes.
Nutrition Information
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Calories
240kcal
(12%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.004g
Cholesterol
46mg
(15%)
Sodium
276mg
(12%)
Potassium
181mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
211IU
(4%)
Vitamin C
1mg
(1%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10- 12 muffins
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 46mg | 15% |
| Sodium | 276mg | 12% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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