Picture this, you are at a table and you have a huge basket of cornbread muffins, are you in heaven or what?
If you haven’t made cornbread muffins, here are some tips, I can give you.
They are the perfect side dish to a variety of dishes, think chili, ribs, stews, even a simple chicken dinner. These are the perfect side to accompany your meal.
They are best served warm with a big old pat of butter right in the middle. With the air fryer, they only take about 20 minutes from start to finish, so you can literally make them every day.
If you do not need them in one sitting, simply reheat them in the microwave or air fryer, and you have a nice warm batch to go with the next day’s meal.
Making Muffins in the Air Fryer–
If you have a large air fryer oven, you probably already have a regular size muffin tin, and they will work wonderfully.
Some Tips About Making Muffins in the Air Fryer-
Only fill them up about 2/3 way full.
Be really careful about using paper liners, because they can catch fire, and burn.
If you are using silicone muffin tins, just check about 1/2 way through the air frying cooking time, to make sure they haven’t fallen over.
Here are some other tried & true cornbread recipes,
Don’t Forget To Pin–
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.
- 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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