You’ll Need
For the Cornbread
250g prepared cornbread mix (or homemade cornbread batter)
5 rashers smoked streaky bacon, cooked until crisp and finely chopped
2 spring onions, finely sliced
1 tsp smoked paprika
½ tsp garlic powder
30g melted butter
For the Filling
120g mature cheddar, cut into 16 small cubes
Butter Glaze
30g butter, melted
1 tsp Worcestershire sauce
½ tsp smoked paprika
½ tsp garlic powder
To Finish
Fresh chives, chopped
Grated Parmesan (optional)
Optional but dangerous
Smoky BBQ sauce
Ranch dressing
Hot honey drizzle
Jalapeño slices
Crispy onions
Method
Preheat your air fryer to 180°C.
Prepare the cornbread batter according to the packet instructions or your preferred homemade recipe.
Fold in the crispy bacon, spring onions, smoked paprika, garlic powder and melted butter.
Allow the batter to stand for 5 minutes until slightly firmer and easier to handle.
Spoon a small amount of the mixture into your hand, place a cube of cheddar in the centre, then wrap the
mixture around it to form a sealed ball.
Repeat until you've used all the mixture.
Place the cornbread balls into the air fryer basket with a little space between each one.
Air fry for 10–12 minutes, turning once halfway through, until golden brown and cooked through.
Mix together the melted butter, Worcestershire sauce, smoked paprika and garlic powder.
Brush the hot cornbread balls generously with the butter glaze as soon as they come out of the fryer.
Finish with chopped chives and a light sprinkle of Parmesan if using.
Serve immediately with warm BBQ sauce or ranch dressing for dipping.