This golden, perfectly crispy Air Fryer Cornbread brings classic comfort food to your table in just 32 minutes. With its tender, moist center and beautifully browned edges, this foolproof recipe delivers all the traditional flavors you love while keeping things light at just 233 calories per serving.
Whether you’re pairing it with chili, serving it alongside barbecue, or enjoying it with a drizzle of honey, this quick and easy cornbread will become your new go-to side dish.
Core Ingredients
- Flour Choice: 1/2 cup Gluten Free All-Purpose Flour or regular All Purpose Flour – ensure it’s well-sifted
- Cornmeal: 3/4 cup gluten-free cornmeal – provides authentic texture
- Leavening Agents: 1 tsp Baking Powder and 1/2 tsp Baking Soda – perfect rise combo
- Wet Ingredients: 1 Egg, 1/2 cup Buttermilk, 1/4 cup melted Butter – room temperature recommended
- Sweetener: 1/4 cup Granulated Sugar – adds perfect sweetness
- Seasoning: 1/2 tsp Salt – enhances overall flavor
Step-by-Step Instructions
- Prep Work: Brush a 6-inch round cake pan with butter, ensuring even coating
- Dry Mix: Combine flour, cornmeal, leavening agents, and salt in a large bowl until well mixed
- Wet Mix: Whisk egg and sugar until smooth, then blend in buttermilk and melted butter
- Combine: Pour wet mixture into dry ingredients, stirring until just combined
- Air Fry: Transfer batter to prepared pan, air fry at 330°F for 20-22 minutes
- Test: Insert skewer in center – should come out clean when done
- Serve: Remove from pan, cut into 6 pieces, top with butter and honey while warm
Substitutions & Variations
This cornbread recipe works beautifully with several easy swaps! You can use regular all-purpose flour instead of gluten-free flour if you don’t need it to be gluten-free. No buttermilk? Mix regular milk with 1/2 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you’re good to go! For a sweeter version, bump up the sugar to 1/3 cup, or reduce it to 2 tablespoons for a more savory bread.
Serving Ideas
Fresh, warm cornbread is amazing on its own with just butter and honey, but there’s so much more you can do! Serve it alongside your favorite chili or stew, or crumble it over a bowl of beans. For breakfast, try it toasted with a pat of butter and a drizzle of maple syrup. You can also slice it horizontally and use it to make sandwiches!
Storage Tips
Let your cornbread cool completely before storing. Keep it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Want to save it longer? Cut it into pieces, wrap them well in plastic wrap and foil, and pop them in the freezer for up to 3 months. To reheat, warm individual pieces in the air fryer at 300°F for 2-3 minutes, or until heated through.
Air Fryer Cornbread
Equipment
- 6-inch round cake pan
- Air Fryer
Ingredients
Ingredients
- 1/2 cup Gluten Free All-Purpose Flour or All Purpose Flour
- 3/4 cup Cornmeal gluten-free
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Egg
- 1/4 cup Granulated Sugar
- 1/2 cup Buttermilk
- 1/4 cup Butter melted
Instructions
- Lightly brush a 6-inch round cake pan with butter and set aside.
- Mix gluten-free flour, cornmeal, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together egg and granulated sugar until smooth.
- Add buttermilk and melted butter to the sugar mixture. Mix until combined.
- Pour wet ingredients into the dry ingredients and stir.
- Pour batter into the prepared baking pan.
- Place the baking pan in the air fryer. Cook at 330F Bake for 20-22 minutes, until the cornbread is cooked through and a skewer inserted into the center comes out clean.
- Carefully remove from the cake pan onto a cutting board. Slice in 6 pieces.
- Top with butter and honey and serve warm.
