My kids love cornbread, they love it when we are at a restaurant and a basket of the cornbread comes out, before the meal. It might be the best part of the meal for them. The difference between this cornbread and the normal cornbread is that it is much sweeter, that normal cornbread, as it has the sweetness of the half and half cream.
I grew up in Boston, and the only time we ever had cornbread was with BBQs in the summer. So, I was missing out.
I did a great cornbread recipe a few months ago, in the Air Fryer, and I will be honest with you, I have an obsession with muffins, just ask my husband, I am always experimenting with muffins. I think all of his breakfasts last week had a muffin, he actually brought a bag of them into work for his co-workers. Who raved about them.
Here are some of my other cornbreads:
Today’s recipe is a standard recipe for classic southern buttermilk cornbread, I just stumbled upon my cast iron skillet and thought to myself, this would totally fit in my air fryer, and it opened a whole new world to me. I was looking for the perfect cornbread recipe and I came up with this recipe, and I thought why not? Cornbread if you are not familiar with it, is a typical a northern United States recipe, but has long roots in the southern part of the United States and Mexico. It was originally served by both Native American Indians, Mayans and Aztec. Given that one of the most common crops in the United States at the time, which I am sure you all heard the story of planting corn, was corn. It was also known as hoecake. Probably cooked over an open fire or over rocks. (If I remember my US History correct)
There are several common cornbread recipes, that I plan on trying, those are:
- Mexican Cornbread
- Hot Water Cornbread (this might have to be done in an Instant Pot)
- Corn Pone
- Other ones, I find interesting. I love finding new recipes, so if you have a twist on a classic cornbread, email me the recipes, I would love to try them all.
This is a classic recipe, I am looking forward to within the next few months, jazzing it up with vegetables and jalapeno peppers, because who doesn’t love a good cornbread?
Kitchen Items Used: (Note: Affiliate links are included in this post)
Don’t Forget to Pin–
Air Fryer, Classic Southern Buttermilk Cornbread
This is such an esay recipe. The only difference is that you need to skillet to get the create texture of the cornbread.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 6 servings 1x
- Category: Baked Goods
- Method: Air Fryer
- Cuisine: American
- 2 cups yellow cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup buttermilk
- 1 egg
- 3 tablespoons melted shortening
- In your skillet or air fryer safe pan, melt 1 tablespoon of shortening and place it in the air fryer basket (skillet and shortening) and pre-heat to 400 degrees for 4 minutes.
- In one mixing bowl, mix together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- Mix the dry ingredients well.
- In another mixing bowl mix together the buttermilk, egg, and shortening. Blend together.
- Mix the dry ingredients with the wet ingredients, and blend well.
- Pour the batter (I used 1/2 of the batter) into the skillet and set your timer to 9 minutes at 330 degrees F.
- Place a toothpick in the center of the cornbread and make sure that it is completely clean. Once its clean remove from air fryer.
- Let it cool.
- Plate, serve and enjoy!
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