You’ll Need
For the Stuffing Bites
300g cornbread, crumbled
6 rashers smoked streaky bacon, cooked until crisp and chopped
1 small onion, finely diced
2 celery sticks, finely diced
2 cloves garlic, crushed
60g mature cheddar, grated
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp dried sage
1 tsp smoked paprika
1 egg, beaten
40ml chicken stock
1 tbsp melted butter
Sea salt
Freshly cracked black pepper
Optional but dangerous
BBQ sauce
Hot honey
Ranch dressing
Crispy onions
Fresh chives
Method
Preheat your air fryer to 190°C.
In a frying pan, gently cook the onion and celery in the melted butter for 5 minutes until softened. Add the
garlic and cook for another minute.
In a large bowl, combine the crumbled cornbread, cooked vegetables, crispy bacon, cheddar, parsley, thyme,
sage, smoked paprika, salt and black pepper.
Pour in the beaten egg and chicken stock.
Mix until the mixture holds together when squeezed. If it feels too dry, add another splash of stock.
Roll into golf ball-sized stuffing bites.
Lightly spray the air fryer basket with oil and arrange the stuffing bites in a single layer.
Air fry for 10–12 minutes, turning halfway, until golden brown and crisp on the outside.
For an extra crunchy finish, cook for a final 2 minutes at 200°C.
Serve immediately with BBQ sauce, ranch or hot honey for dipping.