Jiffy mix serves as the base for this easy air fryer cornbread with honey and chiles. By using foil you can skip the pan, making this recipe work for nearly any air fryer.
Cut a piece of foil that will fit in your air fryer basket, with at least an inch of excess (more is fine too)
Roll or fold the excess over to create sides to your square or circle of foil, making sure to end up with a smaller vessel than the actual size of the air fryer basket once you’re done. You should have at least 1” of air space around the foil in the basket, as otherwise you’ll block air flow and it won’t cook
Preheat your air fryer to 310°F (or the closest setting your air fryer has - 315°F is also fine)
In a mixing bowl, combine all the ingredients and stir to incorporate, making sure all lumps are dissolved but not overmixing
8.5 Ounce box Jiffy corn muffin mix, 1 Large egg, ⅓ Cup milk, ⅓ Cup creamed corn, 2 Tbsp honey, 2 Ounces diced green chiles
Pour the batter into the foil basin in the air fryer basket
Cook on the air fry setting for 25-35 minutes at 310°F, or until a toothpick or butter knife inserted in the center comes out clean. Cooking times will vary based on the size and shape of your foil and air fryer’s basket
Lift the foil out by the edges to bring the cornbread with it, or slide a spatula underneath it
Cut into wedges or squares, top with butter, and serve!
Notes
You can use Jiffy honey cornbread mix and omit the additional honey, or use the jalapeno mix and omit additional peppers if you like
Creamed corn may be swapped for corn kernels, but you’ll want to add some sour cream or similar in there to replace the creaminess and moisture
The honey and chiles are entirely optional and based on your personal taste preferences. Other great additions are cooked bacon, diced jalapeno, maple syrup, cheddar cheese, or fresh berries
If you’re wondering why you can’t just pour the batter in the bottom of the basket, the answer is simply that it won’t cook. I’ve tried it and it does not work. Since the air fryer uses hot air circulation to cook, when something is in the base there’s no circulation under it, so you get a cooked top and raw bottom
This is the same reason you don’t want your foil to cover the entire grate in the basket: you need air to be able to get underneath and circulate or your cornbread won’t cook. The alternative would be to somehow flip the bread over during cooking, but that just isn’t feasible with the liquid batter
Foil is the choice here because it holds shape so you can both contain the batter and mold it to fit your air fryer basket, whereas something like parchment isn’t rigid enough to work. The edges won’t be as perfect as a pan, but it gets the job done
Make sure to seal the corners of the foil to prevent batter leaking out. I bring the sides to a point together, then fold them over the side and top to secure, but you can also roll and crimp them
Smooth the interior edges before adding the batter to get a more even edge on your cooked cornbread
This amount of batter was perfect for my foil vessel that was about 7” long x 5” wide x 2” tall in my Ninja Dual Zone air fryer. Feel free to double the recipe if you have a bigger basket and want to make more
Cool leftover cornbread completely, then wrap in foil, plastic wrap, or an airtight container for storage up to 1 week in the refrigerator. It may also be frozen for 2-3 months
Reheat leftover cornbread in the microwave wrapped in a damp paper towel for 30-60 seconds on high. The air fryer may also be used for about 5 minutes at 350°F, but will dry out the cornbread more
Exact nutritional values will vary based on brand and flavor of ingredients, any substitutions, additions, or toppings, and quantity consumed, so please consider this a guideline only
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