Breads
Cornbread
Makes 10 to 12 servings
Cornbread
Makes 10 to 12 servings
For added flavor and crunch, add a couple of tablespoons each of thawed frozen corn, shredded Cheddar, and diced jalapeños.
Ingredients
- Unsalted butter, softened, or nonstick cooking spray for the pan '
- 1 cup yellow cornmeal
- 1 cup unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 1⅓ cups buttermilk, room temperature
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and cooled to room temperature
Preparation
- Lightly coat a 9-inch cake pan with the butter; reserve.
- Put the cornmeal, flour, sugar, baking powder, salt, and baking soda into a medium mixing bowl. Whisk well to combine.
- Put the buttermilk and eggs in a large liquid measuring cup or bowl. Whisk well to combine. Add to the dry ingredients and gently whisk until just combined. Add the butter and stir to combine.
- Preheat the air fryer on Bake set to 325°F for 20 minutes. Press Start/Stop.
- Once preheated, put the cake pan into the basket and then slide the basket into the air fryer.
- When time expires, carefully remove the pan from the basket. Cool slightly, and then slice and serve.
