You’ll Need
For the Cornbread
180g fine cornmeal
120g plain flour
2 tsp baking powder
1 tsp pumpkin spice
½ tsp smoked paprika
½ tsp sea salt
2 eggs
180ml whole milk
120g pumpkin purée
60g melted butter
75g mature Cheddar, grated
1 tbsp maple syrup
Pumpkin Butter Glaze
20g melted butter
1 tsp maple syrup
Pinch of pumpkin spice
Optional but Dangerous
Crispy bacon pieces
Jalapeño slices
Honey butter
Whipped cream cheese
Hot turkey gravy
Method
Preheat your air fryer to 180°C.
In a large bowl, combine the cornmeal, plain flour, baking powder, pumpkin spice, smoked paprika and salt.
In another bowl, whisk together the eggs, milk, pumpkin purée, melted butter and maple syrup until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold through the grated Cheddar.
Lightly grease a silicone muffin tray or small heatproof moulds that fit inside your air fryer.
Divide the mixture evenly between 12 moulds, filling each about three-quarters full.
Air fry for 12–15 minutes, until risen, golden and a skewer inserted into the centre comes out clean.
Mix together the melted butter, maple syrup and pumpkin spice, then brush over the warm cornbread bites as soon as they come out of the fryer.
Serve warm alongside turkey, stuffing and all the Thanksgiving classics.