Air Fryer Cornbread
Air Fryer Cornbread is made with cornmeal, eggs, buttermilk, and honey; bake at 350°F for 20 minutes until golden with a crispy crust and tender crumb.
Saved in this browser. View saved recipes
Method
- 1
Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- 2
In a separate bowl, beat the egg and mix in the buttermilk, melted butter, and honey until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix.
- 4
Pour the batter into a greased 6-inch round pan or silicone mold that fits your air fryer.
- 5
Cook at 350°F for 15-18 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- 6
Let cool in the pan for 5 minutes before slicing and serving with butter and honey.
Pro tip. Buttermilk is essential for tender cornbread — if you don't have any, make a quick substitute by adding 1 1/2 teaspoons of white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 320°F for 2-3 minutes. Brush with melted butter before reheating for a softer crumb. Full reheat guide for cornbread.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
