This is a classic recipe, it has been around for years. Jiffy published back in the 50’s (??) and my mom has been making since then. It’s a classic, and we have have been eating it for every Easter since I was a child. So, this year, I thought I would mix it up and try it in the Air Fryer.
And you know what, it totally works, it’s light, airy and fluffy. It came out wonderful. It also keeps wonderful, so if you want to make it ahead of time. that totally works. This would also be amazing with cheese on top.
The recipe is posted here, and why you are on Jiffy’s website, you can request a FREE cookbook filled with all sorts of treats, that you can transform into your Air Fryer.
Jiffy’s website calls it Spoon Bread Casserole. But, my mom always called it Cornbread Pudding, I think it’s because it’s nice and gooey in the middle, because the corn, sour cream and it all makes it nice and creamy. So, it’s sort of like a pudding. So, if you want it firmer, just cook it for more time. I like mine creamy. With a nice drizzle of honey, this is AMAZING.
I hope you and your family enjoy it.
Then pour it into an air fryer safe pan (the one I used is in the links of kitchen items used)
For 12 minutes.
Serve with a drizzle of honey.
Kitchen Items Used: (Note: Affiliate links are included in this post)
The pan I used:
Don’t forget to pin:
- 8 1/2 ounces Jiffy cornbread mix
- 8 1/2 ounces cream corn
- 8 1/2 ounces regular corn
- 1 cup sour cream
- 1/2 cup butter
- 2 eggs
In a large mixing bowl, mix together the ingredients. Mix well.
Then pour the mixture into an air fryer safe pan, that has been sprayed with non-stick cooking spray.
Set the time for
and the temperature for degrees 320F, for 12 minutes
**After the time is up, check and see how the cornbread is doing, does it need more time? Is it done? Add 5 minutes if it isn't done, and then reevaluate. Each air fryer is different, therefore it needs to be adjusted to YOUR air fryer.