Jiffy Cornbread in the Air Fryer

We love a good Jiffy cornbread with our favourite stews and soups. Serve this with my Instant Pot Oxtail Soup or my Slow Cooker Macaroni Hamburger Soup for the ultimate comfort meal.

You can bake cornbread in the oven just as easily, of course, but nobody wants to turn on the oven when it’s hot in the house. The air fryer gives you a beautiful golden top in less time. The only thing you have to watch is the very centre of the pan, which is always the last part to cook in an air fryer.

What You’ll Need for Ingredients

Jiffy Corn Muffin Mix: One 8.5 ounce box is all you need. It’s an inexpensive pantry staple, and it gives you a reliable cornbread every time.

Sour Cream and Butter: We add sour cream for moisture and melted butter for richness. These two make boxed cornbread taste homemade.

Sugar: We find Jiffy on its own isn’t quite sweet enough for us, so we add 1 to 3 tablespoons of sugar. Karlynn’s Tip: Start with 1 tablespoon if you’re serving it with chili or soup, and go up to 3 if you like a sweet, cake-like cornbread.

Eggs and Corn: Two beaten eggs bind everything together, and half a cup of cooked corn kernels adds little pops of sweetness.

How To Make Jiffy Cornbread in the Air Fryer

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

1. Grease an 8 inch round cake pan and set it aside.
2. Mix the melted butter, sour cream and sugar together, then beat in the eggs completely.
3. Stir in the Jiffy mix and corn until everything is fully combined.
4. Spread the batter in the pan in an even layer.
5. Preheat your air fryer to 320°F if your model needs it, set the pan in the centre of the basket, and bake for 17 to 20 minutes, until golden brown and a toothpick in the very centre comes out clean.
6. Let it cool for 10 minutes, then slice and serve.

Make It Fast or Make It Slow

In the Oven: Pour the batter into a greased 8 inch round or square pan and bake at 400°F for about 20 to 25 minutes, until a toothpick in the centre comes out clean.

In the Slow Cooker: Cornbread really isn’t a slow cooker job. It steams instead of baking and never gets that golden top. Let the slow cooker handle the soup and the air fryer handle the cornbread!

Storage Instructions

Room Temperature: Cover the cooled cornbread tightly and keep it on the counter for 1 to 2 days.

Refrigerator: Wrap it well and store it in the fridge for up to 5 days. Warm slices in the air fryer at 320°F for 2 to 3 minutes to bring back that just-baked texture.

Freezer: Wrap individual slices in plastic wrap, put them in a freezer bag, and freeze for up to 3 months, following USDA food safety guidelines. Thaw on the counter or reheat straight from frozen in the air fryer.

More Easy Air Fryer Recipes

Once you start baking in your air fryer, you’ll want to try everything in it. Try one of these next:

• My Air Fryer Canned Biscuits are golden and fluffy in minutes.
• These Air Fryer Cinnamon Rolls make weekend breakfast a breeze.
• My Air Fryer Grilled Cheese Sandwich is the perfect partner for a bowl of soup.

That’s all, folks! Serve this warm with butter, honey or even a spoonful of jam. It’s great on its own for breakfast, too.

If you make this recipe, leave a comment below and let me know how it went! Did you go sweet or savoury? I always love hearing about your kitchen adventures.

Happy Baking!

Karlynn