Making cornbread in an air fryer not only frees up precious oven space during the holidays, it cooks faster than in an oven and creates an evenly golden brown crust on top. This recipe yields a fluffy texture with the ideal balance of salty and sweet. Cut the cornbread into wedges and serve with a good smear of homemade honey butter and a sprinkle of flaky sea salt, if you like.
Ingredients
Method
Step 1
Grease a 7-inch round cake pan with butter; set aside.
Step 2
Add 6 tablespoons of the butter to a large microwave-safe bowl and microwave until just melted, 30 to 60 seconds. Let cool slightly. Whisk in the buttermilk, eggs and vanilla until smooth. Whisk in the cornmeal, flour, sugar, baking powder, salt, and baking soda until smooth and well combined (it’s OK if a couple small lumps remain).
Step 3
Pour the batter into the prepared cake pan and place in the basket of a 6-quart air fryer. Cook at Pour the batter into the prepared cake pan and place in the basket of a 6-quart air fryer. Cook at 175 degrees C until deep golden brown and a toothpick inserted in the centre comes out clean, about 25 minutes. Let cool in the pan for 5 minutes, then invert onto a wire rack.
Step 4
While the cornbread is cooking, stir together the honey and remaining 4 tablespoons butter in a small bowl until combined. Enjoy the cornbread warm or at room temperate, with a smear of honey butter and a sprinkle of flaky sea salt, if desired.
