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 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 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.
Here are some of my other cornbreads:
Homemade Cornbread Stuffing or Dressing
Air Fryer, Air Fried, Hush Puppies
Air Fryer, Cornbread Spoon Casserole
Air Fryer, Copycat Marie Callender’s Famous Golden Cornbread with Homemade Honey Butter
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
- Jonnycakes
- Hushpuppies
- Hot Water Cornbread (this might have to be done in an Instant Pot)
- Corn Pone
- Cracklin’Bread
- 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)
J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife
Stainless Steel Measuring Cups, 5 Piece Set
Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout
Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen
OXO Good Grips 12 Inch Stainless-Steel Locking Tongs
Don’t Forget To Pin—
- 1 box any type of cornbread
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Make your cornbread based on the instructions on the box, (the instructions will differ per brand)
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Mix well.
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As you can see, I used my EVVO Sprayer and sprayed my pan and then put my prepared mix into the pan.
I air fried it for 15 minutes at 350 degrees. F.
If it is not cooked, and the toothpick does not come out clean in the center, just add 5 minutes until it’s nice and golden brown.
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Plate, serve and enjoy!
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