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.
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 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:
Hot Water Cornbread (this might have to be done in an Instant Pot)
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?
Cornmeal: (Sometimes called corn flour) Is really ground yellow corn. Yellow cornmeal is made from dent corn. which is starchier than regular flour. This cornmeal gives a great crisp coating which is why it was popular in the south for deep frying fish or chicken. There are two types of cornmeal, white and yellow cornmeal. They only difference between the white and yellow cornmeal is the color of the corn used.
Flour: I have been reading up on flour since I am really baking a storm these days. I always use all-purpose, which is really made for the home baker, since most of us wouldn’t run to a store, just to buy special types of flour for each recipe. The key to the all-purpose flour and why it is suitable for baking is that it has a medium gluten protein count of about 9.5-11.5% (Thank you Wikipedia). This protein count is actually really important to remember because when you are baking, it’s really important not to over mix because overmixing the gluten will cause your final product, whether it’s cakes, cookies, or quick bread to be harder and denser.
Baking Powder: I remember most of the time in science class playing with both baking powder and baking soda, waiting for a chemical reaction. Well, those science teachers knew what they were talking about because baking powder (and the one that is going to follow this, baking soda) are very important in baking. Baking soda is really a combination of baking soda, cream of tartar and depending on the brand cornstarch. (Again, thank you Wikipedia). the only reason that baking powder is used in baked goods is that it is a substitute for yeast. It still causes your baked goods to get the height and allows you to get fluffy baked goods. It does so because as your science teacher taught you, it causes a chemical reaction with releasing carbon dioxide gas, with some acid in the recipe.
Baking Soda; Again your science teacher probably showed you this, in comparison as to what baking powder could do. Baking soda is really just Sodium Bicarbonate. Baking soda is added into most baked goods because it acts as a leavening agent. What is a leavening agent, you ask? Well, reading about on the web, baking soda is an acid and it causes a chemical reaction with another acid if your baked good, which causes your baked good to expand. This ingredient is really important in cakes, bread, cupcakes, pancakes, and other fluffy baked goods.
Sugar: Sugar is not the most popular topic these days, with everyone having a special take on it. But sugar does play a significant role in the baking process. There are many substitutes for sugar, that will work. But what any type of sugar will do for a baked good, is really ingredient that adds a nice texture to your baked good, since it is light and airy, it helps your baked good keep moist after baking. So, if you are looking for a sugar alternative, please note that the recipe may need additional air frying time, since all sugars are moist, and they may require additional cooking time.
Hints For Air Fryer Safe Pans:
If you want to keep the classic shape of bread, then I recommend these,
These will find in both the Vortex Pus and Omni, I have used them in both, so I know they fit.
Disposable Air Fryer Safe Pans:
Now, I give a lot cornbreads and other baked goods out, around the holidays and even during the school year, for teachers, and other events. I usually stock up on these, when they are on sale, and they come in really handy.
My Recommendations for Air Fryers, which is a very common question, I receive. Here are my three favorites, at the time of the post.
GoWise Air Fryer, I think this is the best model to get you into the air fryer world, it doesn’t mean that you are going to stick with it, but it’s a solid machine, large enough for a chicken and inexpensive enough that you can upgrade later, and use it for sides.
Secura Air Fryer: This is MY first air fryer, I have had it since (Amazon tells me I ordered it on August 23, 2017), It is a fabulous machine, and I always recommend it to my facebook group, when they are on sale because it works. And to be honest, once you get into the air fryer world, you want another one for side dishes (and, I’m so hoping that is true and not just me)
Omni Air Fryer, By Instant Pot: This is my newest addition and I am in love. There are a lot of things I love about this, but the main ones are that I can make a LOT of food for my family, and since I have 2 teenage boys, I really need the same. Also, this was my first air fryer oven, so I am loving making cookies, pancakes and other food that needed a flat surface.
Here are some of the most popular recipes for cornbread, just for air fryers
Air Fryer Cornbread Jiffy
Air Fryer Cornbread Muffins
- Kitchen Items Used: (Note: Affiliate links are included in this post)
Don’t Forget To Pin–
Air Fryer, Simply Easy Corn Muffins
These are truly delicious, my kids love them, and I love having a batch on hand to serve with dinner. They go well with just about anything from chili to pork chops.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Air Fryer
- Cuisine: American
- 1 cup flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 cups buttermilk
- 1 teaspoon baking soda
- 2 large eggs
- 1/4 cup sugar
- 1/3 cup vegetable oil
- In a large mixing bowl, mix together the flour, yellow cornmeal, salt, baking powder, baking soda, and sugar.
- Then mix in the buttermilk, eggs and vegetable oil.
- Spray your air fryer muffin tin, with non-stick cooking spray or olive oil.
- Fill the muffin tins about 2/3 way full. Then set the muffin tin in the air fryer basket or tray. Set the timer for 12 minutes at 330 degrees F.
- Plate, serve and enjoy!
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