Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Air Fryer Cornbread with Honey Butter
Getting reviews...
- Level: Easy
- Total: 45 min (includes cooling times)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 347
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 97 mg
- Sodium
- 276 mg
Making cornbread in an air fryer not only frees up precious oven space during the holidays, it cooks faster than in an oven and creates an evenly golden brown crust on top. This recipe yields a fluffy texture with the ideal balance of salty and sweet. Cut the cornbread into wedges and serve with a good smear of homemade honey butter and a sprinkle of flaky sea salt, if you like.
- Level: Easy
- Total: 45 min (includes cooling times)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 347
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 97 mg
- Sodium
- 276 mg
Ingredients
Directions
Special equipment:
a 6-quart air fryer, a 7-inch round cake pan- Grease a 7-inch round cake pan with butter; set aside.
- Add 6 tablespoons of the butter to a large microwave-safe bowl and microwave until just melted, 30 to 60 seconds. Let cool slightly. Whisk in the buttermilk, eggs and vanilla until smooth. Whisk in the cornmeal, flour, sugar, baking powder, salt, and baking soda until smooth and well combined (it’s OK if a couple small lumps remain).
- Pour the batter into the prepared cake pan and place in the basket of a 6-quart air fryer. Cook at 350 degrees F until deep golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 5 minutes, then invert onto a wire rack.
- While the cornbread is cooking, stir together the honey and remaining 4 tablespoons butter in a small bowl until combined. Enjoy the cornbread warm or at room temperate, with a smear of honey butter and a sprinkle of flaky sea salt, if desired.
Looking for Something Else?
Related Pages
- Cinnamon Honey Butter Recipe
- Rustic Country Bread with Honey Butter Recipe
- Creamed Cornbread with Jalapeno Butter Recipe
- Bacon Cornbread Cupcakes with Honey Butter Recipe
- Spicy Honey Butter Recipe
- Cranberry Honey Butter Recipe
- Grilled Corn Muffins with Blueberry-Honey Butter...
- Green Chile Cornbread Skillet with Crispy Pork...
- Bacon, Egg and Cheese on a Kaiser Roll with...