This air fryer cornbread is soft, golden, and ready in about 20 minutes. No need to heat up your whole oven for one pan of cornbread.
It comes out with a lightly crisp edge and a tender, moist center. Honestly, it’s just as good as oven-baked cornbread, if not better.
The recipe is simple and uses basic pantry ingredients you probably already have at home. Nothing fancy, nothing complicated.
A touch of honey and butter in the batter gives it just the right amount of sweetness without going overboard. It pairs perfectly with chili, soups, or just on its own with some butter.
If you haven’t tried baking in your air fryer yet, this is a great recipe to start with. Let me show you how to make it.
Why You’ll Love This Recipe
Golden and Crispy on Top – The air fryer gives this cornbread a beautifully golden crust that is hard to get in a regular oven.
Soft and Tender Inside – Buttermilk and melted butter keep the center perfectly moist and fluffy with every single bite.
Just the Right Sweetness – A touch of honey and sugar makes it lightly sweet without turning it into cake or dessert bread.
Ingredients
- 1 cup Yellow Cornmeal
- 1/2 cup All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 Large Egg
- 3/4 cup Buttermilk
- 3 tbsp Unsalted Butter, melted
- 1 tbsp Honey
- Butter, for greasing the pan
How To Make
Step 1
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until combined.
Step 2
In a separate bowl, whisk the egg, then add the buttermilk, melted butter, and honey. Stir until well blended.
Step 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are perfectly fine. Do not overmix or the cornbread will turn out tough.
Step 4
Grease a 6 or 7-inch round cake pan generously with butter. Pour the batter into the pan and smooth the top evenly.
Step 5
Preheat the air fryer to 325 degrees F for 2 minutes. Place the filled pan into the air fryer basket.
Step 6
Air fry at 325 degrees F for 18 to 22 minutes, until the top is golden and a toothpick inserted into the center comes out clean. If the top is browning too fast, lay a small piece of foil over it for the remaining cook time.
Step 7
Remove the pan from the air fryer and let the cornbread cool in the pan for 5 minutes before turning it out or slicing. Serve warm with a generous pat of butter.
Tips
Use the Right Size Pan
A 6 or 7-inch round cake pan is what works here. If you go bigger, the batter spreads too thin and you’ll end up with dry, flat cornbread instead of something thick and moist.
Also make sure the pan fits in your air fryer basket with a little space around the edges. Air needs to circulate around the pan for even cooking. If it’s a tight squeeze with no gaps, the bottom will cook way faster than the top.
Don’t Skip the Buttermilk
Buttermilk is what gives this cornbread its tender, moist crumb. It reacts with the baking powder to create lift, so the inside stays soft and not dense.
If you don’t have buttermilk on hand, you can make a quick substitute. Add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then fill it to the 3/4 cup line with regular milk. Let it sit for 5 minutes until it looks slightly curdled, and it’s ready to use.
Let the Melted Butter Cool a Bit
After you melt the butter, give it a couple of minutes to cool down before mixing it into the egg and buttermilk. If the butter is too hot, it can start to cook the egg and create little scrambled bits in your batter.
It should be warm to the touch but not steaming. Just set it aside while you whisk together the dry ingredients and it’ll be the right temperature by the time you need it.
Related Recipes
- Air Fryer Jalapeno Cheddar Cornbread Muffins
- Air Fryer Southern Fried Catfish
- Air Fryer Honey Butter Biscuits
- Air Fryer Cheddar Bay Biscuits
- Air Fryer Buttermilk Fried Chicken
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Buttermilk is what gives this cornbread its tender, moist texture and subtle tang, so it really does make a difference. If you don’t have any on hand, you can make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup of regular milk and letting it sit for about 5 minutes until it slightly thickens.
This homemade version works well in a pinch and you honestly won’t notice much of a difference in the finished cornbread.
Air Fryer Cornbread
- 6 or 7-inch round cake pan
- 1 cup Yellow Cornmeal
- 1/2 cup All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 Large Egg
- 3/4 cup Buttermilk
- 3 tbsp Unsalted Butter, melted
- 1 tbsp Honey
- Butter, for greasing the pan
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until combined.
- In a separate bowl, whisk the egg, then add the buttermilk, melted butter, and honey. Stir until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are perfectly fine. Do not overmix or the cornbread will turn out tough.
- Grease a 6 or 7-inch round cake pan generously with butter. Pour the batter into the pan and smooth the top evenly.
- Preheat the air fryer to 325 degrees F for 2 minutes. Place the filled pan into the air fryer basket.
- Air fry at 325 degrees F for 18 to 22 minutes, until the top is golden and a toothpick inserted into the center comes out clean. If the top is browning too fast, lay a small piece of foil over it for the remaining cook time.
- Remove the pan from the air fryer and let the cornbread cool in the pan for 5 minutes before turning it out or slicing. Serve warm with a generous pat of butter.