Air Fryer Buttermilk Cornbread
Air Fryer Buttermilk Cornbread cooks up wonderfully golden with a crisp exterior and a moist interior. This cornbread is so delicious. Seriously y’all. It tastes like cornbread made in grandma’s cast iron skillet but there’s no need to heat the oven.
What I Love About Air Fryer Buttermilk Cornbread
- It makes a small batch. This cornbread is cooked in a 7-inch pan, just the right size for a small family. Which is perfect because cornbread doesn’t keep very well.
- It’s a sweet cornbread. If you are a cornbread purist who thinks cornbread shouldn’t contain sugar, this isn’t the cornbread for you.
- Quick and easy to make. Cornbread made in an air fryer should only takes about 20 minutes.
- The top gets really crispy because there is so much heat coming from directly above. I love crispy cornbread!
Variations
While this cornbread is delicious just the way it is, there are so many ways to add flavor and customize.
- Add a tablespoon of finely minced jalapeno for a little heat.
- Add half a cup of shredded cheese for some cheese flavor.
- Add a quarter cup of cooked and crumbled bacon for a little smoky flavor.
Substitute For Buttermilk
Buttermilk not only adds tangy flavor, it helps make a moist and tender cornbread. If you don’t have any, measure 3⁄4 cup of milk in a liquid measuring cup and add 2 1⁄4 teaspoons of lemon juice or white vinegar. Stir and let sit 5 minutes.
Air Fryer Cooking Times Vary
Different air fryers cook at very different rates so use the air frying time as an estimate. The top will look done before the middle is fully cooked so be sure to use the toothpick test to see if it is done. Stick a toothpick in the center and if it comes out with wet batter attached, it needs longer to cook.
Recipe Tips
- The top will cook faster then the middle. After about 12 minutes, cover the pan with a piece of aluminum foil.
- Don’t overmix the batter. Just stir until you don’t see dry flour or cornmeal. Overmixing will create tough cornbread.
How To Serve
I like to serve this Buttermilk Cornbread slathered with Honey Butter. It makes a great side for Baked Chicken, Brisket, or Chicken Fried Steak.
Storage
Best eaten right after it is made, but can be stored in an airtight container at room temperature for 2 to 3 days.
More Air Fryer Bread Recipes
- Air Fryer Jiffy Corn Muffins
- Air Fryer Banana Bread with Chocolate Chips
- Air Fryer Cheesy Garlic Crescent Rolls
- Air Fryer Cheesy Texas Toast
Air Fryer Buttermilk Cornbread
Equipment
Materials
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup buttermilk
- 3 tablespoons melted salted butter
- 1 large egg lightly beaten
Honey Butter
- 4 tablespoons salted butter softened
- 2 tablespoons honey
Instructions
- Whisk together first 6 ingredients in a large bowl.
- In a medium bowl, whisk together buttermilk, melted butter and egg.Add to dry ingredients and stir just until the dry ingredients are all moist.
- Grease a 7-inch round cake pan with butter.Pour batter into cake pan.
- Place in air fryer basket.Air fry at 350 for 20 minutes. Check after 12 minutes and if the top is getting brown already, cover with foil. Check after about 16 minutes to see if it is done. If not, keep air frying the remaining 4 minutes.
- To make Honey Butter, stir together softened butter and honey in a bowl until smooth.
- Serve cornbread with honey butter.
