You’ll Need
For the Cornbread
250g prepared cornbread mix (or homemade cornbread batter)
2 jalapeños, halved and finely diced
100g cream cheese, softened
100g mature cheddar, grated
5 rashers smoked streaky bacon, cooked until crisp and chopped
2 spring onions, finely sliced
1 tbsp melted butter
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cracked black pepper
To Finish
Extra grated cheddar
Fresh chives, chopped
Optional but dangerous
Hot honey drizzle
Crispy onions
BBQ seasoning
Pickled jalapeños
Ranch dressing
Method
Preheat your air fryer to 180°C.
Prepare the cornbread batter according to the packet instructions or your preferred recipe.
Fold in the cream cheese, most of the grated cheddar, chopped bacon, diced jalapeños, spring onions,
smoked paprika, garlic powder and black pepper.
Spoon the mixture into lightly greased ramekins or small foil pots, filling each around three-quarters full.
Sprinkle the remaining cheddar over the tops.
Place the pots into the air fryer basket.
Air fry for 12–15 minutes, until risen, golden and cooked through, with bubbling cheese on top.
Brush the tops lightly with the melted butter while still hot.
Finish with chopped chives, crispy onions or a drizzle of hot honey if using.
Serve warm beside brisket, ribs, burgers, smoked chicken or a bowl of pit beans.