Air Fryer Cornbread with Honey Butter
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 347
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 6
- Cholesterol
- 97
- Sodium
- 276
- Total: 45 min (includes cooling times)
- Active: 15 min
Ingredients
10 tablespoons unsalted butter, at room temperature, plus more for greasing the pan
3/4 cup buttermilk
2 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup stone-ground yellow cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 tablespoons honey
Flaky sea salt, for serving (optional)
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.