Can You Make Cornbread in an Air Fryer

I bet you didn’t think you could air fry cornbread! Well, when you’re determined, armed with an air fryer basket, and craving sweet cornbread (or savory), then anything is possible. This air fryer cornbread is a great side dish that is moist and delicious while being quick and easy to make. So save your oven space for other things and whip up this flavorful, fluffy homemade cornbread to serve at your next BBQ and make the whole family happy.

Why Make Cornbread in an Air Fryer?

Using an air fryer to make cornbread is a game-changer for several reasons. First, it’s faster than a traditional oven, often taking less than 30 minutes from prep to plate. The air fryer’s rapid air circulation creates a crispy, golden crust while keeping the inside soft and moist—perfect for that classic cornbread texture. Plus, it’s a lifesaver when your oven is already occupied with a roast or casserole, especially during holiday gatherings. It’s also energy-efficient, heating up quickly without warming your entire kitchen, which is a blessing on hot summer days when you’re craving cornbread with your BBQ ribs.

Choosing the Right Pan for Air Fryer Cornbread

The key to success lies in selecting the right pan. Air fryers require good airflow, so opt for a thin, oven-safe pan that fits comfortably in your air fryer basket. A 7- or 8-inch round cake pan or a Fat Daddio’s round cheesecake pan works well for most basket-style air fryers. Avoid thick or deep pans, as they can lead to uneven cooking, with the center remaining raw while the edges overcook. If you’re using a cast-iron skillet, ensure it’s small enough to fit—typically a 4- to 5-inch mini skillet is ideal. For muffins, silicone muffin cups are a sturdy, non-stick option that reduces cooking time.

Homemade Cornbread Recipe for the Air Fryer

Here’s a detailed recipe to make cornbread from scratch in your air fryer. This version yields a moist, slightly sweet cornbread with a tender crumb and crispy edges, perfect for serving 4-6 people.

Ingredients:

• 1 cup yellow cornmeal (fine-ground for a softer texture)
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar (adjust to 2 tablespoons for sweeter cornbread)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 1/2 cups buttermilk (or make your own by adding 1 1/2 tablespoons vinegar to milk and letting it sit for 5 minutes)
• 1 large egg, beaten
• 1/4 cup unsalted butter, melted (or canola oil for a lighter texture)
• 2 tablespoons honey (optional, for a touch of sweetness)

Instructions:

1. Preheat the Air Fryer: Set your air fryer to 350°F (175°C) for 5-8 minutes. Grease a 7- or 8-inch oven-safe pan with butter or non-stick cooking spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl or measuring cup, mix the buttermilk, beaten egg, melted butter, and honey (if using). Stir until smooth.
4. Form the Batter: Gently fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined—avoid overmixing, as it can make the cornbread dense. The batter may have a few lumps, which is fine.
5. Prepare the Pan: Pour the batter into the greased pan, spreading it evenly. If using a cast-iron skillet, preheat it in the air fryer during the preheating step, then add a tablespoon of butter to coat before pouring in the batter.
6. Cook: Place the pan in the air fryer basket and cook at 350°F for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top is browning too quickly but the center is still wet, cover with foil and continue cooking for 5-10 minutes.
7. Cool and Serve: Let the cornbread cool in the pan for 5-10 minutes before slicing. Serve warm with butter, honey, or maple syrup.

Using a Jiffy Mix for Simplicity

If you’re short on time, a box of Jiffy Corn Muffin Mix is a fantastic shortcut. Here’s how to adapt it for the air fryer:

• Ingredients: 1 box Jiffy Corn Muffin Mix, 1 egg, 1/3 cup milk (or buttermilk for extra flavor), 1 tablespoon melted butter or oil (optional for extra moisture).
• Instructions: Preheat the air fryer to 310°F. Mix the ingredients until just combined. Pour into a greased 7- or 8-inch pan or silicone muffin cups. Cook for 15-20 minutes, checking with a toothpick. For muffins, reduce cooking time to 11-15 minutes.

Adding mix-ins like 1/4 cup corn kernels, diced jalapeños, or shredded cheddar can elevate the flavor. For a sweet twist, stir in a tablespoon of applesauce or extra honey.

Tips for Perfect Air Fryer Cornbread

• Don’t Overmix: Stir the batter just until the ingredients are combined to avoid a tough, dense texture.
• Check Pan Fit: Ensure your pan allows airflow around it. A pan that’s too large can restrict circulation, leading to uneven cooking.
• Adjust Cooking Time: Air fryer models vary. Start checking at the lower end of the time range (e.g., 20 minutes for a cake pan, 11 minutes for muffins) and add time as needed.
• Prevent Overbrowning: If the top browns too fast, cover with foil to finish cooking without drying out the cornbread.
• Storage: Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Reheat in the air fryer at 320°F for 2-3 minutes to restore crispness.

Customizing Your Cornbread

One of the joys of cornbread is its versatility. For a savory version, add 1/2 cup shredded cheddar, crumbled bacon, or diced jalapeños to the batter. For a sweet twist, incorporate blueberries, diced apples, or a sprinkle of cinnamon. You can even make a fall-inspired version by adding pumpkin puree and a pinch of nutmeg, as suggested by The Seaside Baker. If you’re serving it with chili, try mixing in some chopped green chilies for a Southwestern flair.

Common Pitfalls and How to Avoid Them

Some recipes fail to address common issues, like undercooked centers or overly dry cornbread. To avoid these:

• Undercooked Center: Use a thin, wide pan rather than a deep one to ensure even cooking. If the center is still wet after the suggested time, cover with foil and cook for an additional 5-10 minutes using residual heat.
• Dry Texture: Incorporate moisture-rich ingredients like buttermilk, applesauce, or extra butter. Avoid high temperatures (above 350°F), as they can dry out the cornbread.
• Sticking to the Pan: Grease generously with butter or non-stick spray, especially for cast-iron skillets or non-stick pans.

Pairing Suggestions

Air fryer cornbread pairs beautifully with a variety of dishes. Serve it alongside a hearty bowl of chili, slow-cooker pulled pork, or air fryer ribs for a classic Southern meal. It’s also a great base for cornbread stuffing or a breakfast treat when topped with scrambled eggs and a drizzle of maple syrup. For a vegetarian option, try it with smothered okra or a creamy mushroom soup.

This air fryer cornbread has a tender crumb and slightly crispy exterior. In 30 minutes, it’s ready to pair with chili or a hearty stew. Imagine biting into a slice of golden cornbread with a crisp crust and a fluffy, moist interior—all without turning on your oven. This air-fryer cornbread is a 30-minute recipe that does just that! Harnessing the power of the air fryer, our Test Kitchen-approved recipe creates a perfectly cooked batch of cornbread that gets rave reviews at holidays and potluck dinners. What’s more, it’s so easy to customize. Fold in fruit like diced apples or blueberries for an autumnal twist, or spice things up with chopped jalapenos for a kick that pairs perfectly with a bowl of chili.