Cheddar Jalapeño Cornbread (Air Fryer Recipe)

If you love classic cornbread with a cheesy, spicy twist, this Air Fryer Cheddar Jalapeño Cornbread is going to be your new favorite side dish. It’s golden on the outside, tender inside, and ready in less time than baking in a traditional oven. Perfect alongside chili, BBQ, or as a snack with butter and honey.

Why Make Cornbread in the Air Fryer?

• Faster cooking time compared to the oven.

• Even golden crust thanks to the hot air circulation.

• No need to heat up the whole kitchen.

• Perfect for small batches and quick meals.

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 1 cup shredded cheddar cheese

• 2–3 jalapeños, seeded and diced

Step-by-Step Instructions (Air Fryer)

1. Preheat the Air Fryer

   • Set your air fryer to 350°F (175°C) and let it preheat for about 3 minutes.

2. Prepare the Pan

   • Use a 6–7 inch round cake pan, loaf pan, or cast-iron skillet that fits inside your air fryer basket.

   • Grease well with butter or non-stick spray.

3. Mix Dry Ingredients

   • In a large bowl, whisk together:

     • Cornmeal

     • Flour

     • Baking powder

     • Baking soda

     • Salt

4. Mix Wet Ingredients

   • In another bowl, whisk:

     • Buttermilk

     • Eggs

     • Melted butter

5. Combine

   • Pour the wet mixture into the dry ingredients.

   • Stir until just combined (do not overmix).

6. Add Flavor

   • Fold in shredded cheddar cheese and diced jalapeños.

   • Batter should be slightly thick.

7. Pour & Air Fry

   • Pour batter into the prepared pan.

   • Place the pan in your air fryer basket.

   • Air fry at 350°F (175°C) for 16–20 minutes.

   • Check doneness with a toothpick — it should come out clean.

8. Cool & Serve

   • Let cornbread rest in the pan for 5 minutes.

   • Slice and serve warm with butter, honey, or extra cheese on top.

Variations & Tips

• Milder Version: Use fewer jalapeños or swap with green chilies.

• Sweeter Cornbread: Add 1/4 cup sugar to the dry ingredients.

• Extra Texture: Stir in 1 cup corn kernels.

• Different Cheeses: Try Monterey Jack or Pepper Jack.

• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.

• Spice Boost: Add 1/2 teaspoon cayenne or smoked paprika.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Wrap slices tightly and freeze up to 2 months.

• Reheat: Warm in air fryer at 325°F (160°C) for 3–5 minutes for a crispy edge.

enjoy!