Description
Air fryer cornbread is super soft, perfectly moist, and uses just 3 ingredients. It tastes even better than baking in the oven!
Equipment
- My favorite air fryer
7-inch cake pan
Ingredients
18.5 ozpackage Jiffy Corn Muffin Mix
1large egg
1/3cupmilkor buttermilk
Instructions
- Preheat the air fryer to 320 degrees F. Then, spray an air fryer baking pan with cooking spray and set it aside.
- In a large mixing bowl, add the cornbread mix, egg, and milk. Mix it until the ingredients are well combined.
- Pour the batter into the baking pan, place the pan in the air fryer, then air fry for about 12 minutes.
- Open the air fryer and cover the pan with aluminum foil. Continue air frying for another 4-5 minutes until the cornbread is cooked all the way through. It will cook a total time of about 16 to 17 minutes.
Notes
- Spray the air fryer pan with cooking spray. This makes it way easier to get out of the pan after baking.
- Preheat the air fryer before adding the cornbread.
- Stir the batter until just mixed. Over-mixing will cause the batter to become dense.
- Cover the cornbread with tinfoil after 12 minutes of cooking.
- Check the corn bread using a toothpick. When it comes out clean, it’s done.
- Let the cornbread rest for a few minutes after taking it out of the oven.
- Store leftovers in an airtight container. It will keep on the counter for 1-2 days, refrigerator for about a week, and in the freezer for up to 3 months.
Nutrition
Serving: 1Calories: 280kcalCarbohydrates: 43gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 45mgSodium: 516mgPotassium: 114mgFiber: 4gSugar: 13gVitamin A: 162IUVitamin C: 0.1mgCalcium: 66mgIron: 2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!
