I grew up in Boston, and the only time we ever had cornbread was with BBQ’s 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.
Today’s recipe is a copycat recipe, I was looking for the perfect cornbread recipe and I came across 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.
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 Mexican Cornbread?
Kitchen Items Used: (Note: Affiliate links are included in this post)
Don’t Forget to Pin:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup vegetable oil
- 1 stick butter, softened
- 3 tablespoons honey
- 1/2 teaspoon salt
Start by making your cornbread.
Add the flour to a large mixing bowl.
Add the cornmeal
Then add the sugar, baking powder and salt.
Then add your eggs.
Add the milk
Add your vegetable oil
Pour the ingredients into your air fryer safe pan. which is sprayed with non-stick cooking spray
Place the pan into your air fryer basket for 20 minutes at 340 degrees F.
After the time is done, use a toothpick and stick it in the middle of the cornbread if it comes out clean you are done, if not add a few more minutes to cook it fully. Never eat it raw.
Remove from the air fryer basket and let cool.
Then make the honey butter, add the butter and honey to a mixing bowl or I use the Magic Bullet, which is easier for clean up.
Blend until smooth and then top the cornbread with the mixture, or serve it on the side.
Plate, serve and enjoy!