Air Fryer Cornbread

Take your cornbread up a notch with this Air Fryer Cornbread recipe. It’s soft and buttery with a subtle sweetness and ultra crispy edges!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 178kcal

Combine all the dry ingredients in a bowl and mix together.
In a separate bowl, mix together the buttermilk, melted butter, honey and eggs.
Fold the dry mixture into the wet mixture, being careful not to overmix. (Overmixing can cause the cornbread to be too dense and tough).
Grease a small shallow cake pan (choose one that fits in your air fryer) with butter or oil.
Pour half the mixture into the pan.
Air fry at 300F degrees for 20-25 minutes, until the top is golden brown and a toothpick comes out clean.
Repeat with the other half of the batter.
Let the bread cool slightly before removing from the pan and slicing. Serve drizzled with honey and salted butter.

Avoid overmixing the batter as it can cause the cornbread to turn out dense and tough.
There’s no need to use an electric mixer for this recipe. Cornbread batter is meant to be a little lumpy, and whisking or stirring by hand will minimize the risk of overmixing
To ensure even cooking, you’ll want to check the cornbread every 10 minutes. You’ll know it’s done when it’s golden brown on top and a toothpick inserted into the middle comes out clean.
If you don’t have buttermilk, you can easily make your own. Just add 1 ½ tablespoons of white vinegar or lemon juice to a 1 ½ cup measuring cup and fill the cup with milk. Stir and let it sit for 5 minutes to allow the milk to sour.
Only want one cornbread? No problem. The recipe is easily halved, or make both and just freeze one for later!
Each air fryer is a little different so you may need to adjust the temperature or cook time slightly.