Tuesday, January 1, 2019

Evelyn's Air Fried Cornbread

Happy New Years Everyone!

Today is the first day of 2019, and I just wanted to add my final update to my air fried cornbread recipe.

As I stated when I updated my muffin recipe. I eliminated the egg yolk, dropped the cow's milk and increased the sugar content.  Each of the items that was dropped was in turn substituted with ingredients more suitable for my renal diet. However, with this final update, I was more concern with  the moistness of the cornbread as the other recipe left it and the muffins, drier than I cared to eat.

To correct this dryness I dropped the vegetable oil and added unsalted butter in its place. The results were as I hoped. The cornbread was moister and the unsalted butter added the rich homemade flavor that we are use to eating. 

If you do not have a Big Boss air fryer, I am not sure if this recipe will work for you. However it should be easy to modified it for your own air fryer with some practice, or you can try baking it in your regular oven.

Air Fried Cornbread

  • 2 egg whites
  • 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
  • 3/4 teaspoon sugar
  • 3/4 cup sweet rice milk
  • 1 tablespoon vegetable oil or 1 1/2 tablespoon melted unsalted butter


  1. Heat butter in a six inch baking pan on a medium rack in air fryer (Big Boss or similar convection air fryer) 
  2.  Mix all of the ingredients together. Add heated butter and mix again
  3. Then pour the Cornbread mix into greased Cornbread pan, and air fry on 320 degrees, for 11 - 12 minutes.
As recipes goes, this recipe is an adaptation of Martha White® Self-Rising Enriched White Corn Meal Mix original cornbread recipe, which is found of the back of the corn meal mix bag. From that recipe to my personal changes this recipe has come a long way.

As always, enjoy.

And until next, Chow! Darlings!
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