Easy Air Fryer Cornbread Recipe – Moist and Golden Perfection!

This air fryer cornbread recipe is so simple to make with ingredients you probably already have in your kitchen. It’s a small batch recipe that’s a little bit sweet and the perfect side dish.

This cornbread is hearty, and flavorful. It bakes perfectly in an air fryer which saves time. Whether you are enjoying it with butter or a piping hot bowl of chili, it satisfies every craving. And the best part is that it’s a simple to make as it is delicious.

Here Is What You Will Need

This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Here’s how to make this easy air fryer cornbread recipe

Prepare the ingredients: Measure the flour, cornmeal, baking soda, baking powder, and salt. Melt the butter, and measure the buttermilk, and corn. Chop the jalapeno pepper, set everything aside.

Coat a small skillet (8 inches) or baking dish with olive oil, or line it with parchment paper and preheat the air fryer to 375 degrees f.

STEP 1. Place the flour, cornmeal, baking soda, baking powder, and salt into a large bowl and whisk them together.

STEP 2. In a separate bowl, whisk together the egg, buttermilk, melted butter, syrup in a medium bowl until they are combined.

STEP 3. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.

STEP 4. Add the corn and peppers and gently stir. The batter will be thick.

STEP 5. Spread the cornbread batter into the prepared baking pan, and place it into the preheated air fryer basket. Bake for 15 to 20 minutes until the top is golden brown and a toothpick comes out clean when inserted into the middle.

NOTE: Depending on your air fryer, the cooking time may vary. Start checking your cornbread after the early side of cooking time.

Serving Suggestions

Serve air fryer cornbread with your favorite chili such as turkey chili, bison chili, or chili verde. It also tastes great with chicken tortilla soup, pulled pork, chipotle chicken stew, and even as a side for breakfast.

Recipe Variations

Spicy – For a more spicy version of jalapeno cornbread, add a 1/4 teaspoon or more of cayenne pepper to taste for spicy cornbread.

Basic – Leave out the jalapeno peppers and corn.

Cheddar and Onion – Add 1/2 cup shredded cheddar cheese ad 1/4 cup sliced green onions to the cornbread batter before cooking.

Vegan – Substitute the egg with a flax egg (1 tablespoon flaxseeds + 3 tablespoons water) and the melted butter with olive oil.

Sweet – Add two more tablespoons of honey or maple syrup.

Gluten-free – Replace the wheat flour with a gluten-free flour mix.

Dairy-free – Use an equal amount of plant-based milk and coconut oil or avocado oil instead of butter.

How to Store Cornbread

If wrapped in foil or plastic, cornbread can be kept at room temperature for up to two days. For longer storage, place it in the fridge and use it within five days. To freeze, let the cornbread cool completely, then seal it in an airtight container or freezer bag. It will stay good for up to three months.

Recipe FAQs

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