Bread Story
Cornbread doesn't ask for attention. It just quietly steals the show. Golden, buttery and packed with mature Cheddar, sweetcorn and fresh jalapeños, this Southern-inspired classic has a crisp crust with a soft, moist centre. Perfect with barbecue food, chilli, soups or simply eaten warm with melting butter.
You’ll Need
Serves 8
For the Batter
180g fine cornmeal
150g self-raising flour
2 tsp baking powder
1 tsp sea salt
1 tbsp caster sugar
2 eggs
250ml whole milk
75g unsalted butter, melted
150g mature Cheddar, grated
100g sweetcorn, drained
2 fresh jalapeños, finely chopped
To Finish
25g mature Cheddar, grated
Melted butter for brushing
Optional but Dangerous
Crispy bacon pieces
Spring onions
Chilli flakes
Hot honey
BBQ pulled pork
Method
Preheat your air fryer to 170°C.
In a large bowl, mix together the cornmeal, self-raising flour, baking powder, sea salt and caster sugar.
In a separate bowl, whisk together the eggs, milk and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated Cheddar, sweetcorn and chopped jalapeños.
Pour the batter into a lightly greased round cake tin or baking dish that fits comfortably inside your air fryer.
Sprinkle the remaining Cheddar evenly over the top.
Air fry for 22–26 minutes, until golden brown and a skewer inserted into the centre comes out clean.
Brush the top lightly with melted butter while still warm.
Leave to cool for 10 minutes before slicing into generous wedges.