Air Fryer Cornbread – Moist, Tender, and Quick

This air fryer cornbread is perfectly moist with a tender crumb and lightly crisp golden crust. Made from scratch or using Jiffy mix, it comes together quickly and bakes beautifully in the air fryer—ideal as a side to chili, BBQ, or breakfast.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 6 tablespoons melted butter
• 1 cup buttermilk (or plant-based milk with 1 tbsp vinegar)
• 2 eggs, beaten
• ¼ cup honey or maple syrup

Directions

1. Preheat air fryer to 320°F (160°C). Grease an air fryer-safe cast iron or metal skillet with butter or oil.
2. In a large bowl, whisk dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, mix wet ingredients: buttermilk, eggs, melted butter, and honey.
4. Combine wet and dry ingredients gently, mixing until just combined. Let sit 5 minutes.
5. Pour batter into skillet and smooth the top.
6. Place skillet in air fryer basket. Air fry for 20–25 minutes or until a toothpick inserted comes out clean.
7. Remove skillet carefully, cool 10 minutes, then slice and serve warm.