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An Air Fryer Cornbread Casserole, golden and cheesy, sits in a round dish on a wooden board beside a beige napkin, utensils, and a small bowl of corn.

Air Fryer Cornbread Casserole

I reach for this Air Fryer Cornbread Casserole whenever I need a hearty, cheesy, comforting side dish that comes together quickly and doesn't require any oven space. The cornbread bakes up fluffy and tender, loaded with sweet corn, smoky bacon, and melty cheddar, while the jalapeños add a nice kick that balances all that cheese. I serve it at Thanksgiving, Christmas, Sunday dinners, and potlucks because it travels well, feeds a crowd, and can be prepped ahead for easy entertaining.
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Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Course: casserole, Side Dish
Cuisine: American
Keyword: Air Fryer Cornbread Casserole
Servings: 6
Calories: 712kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

Instructions

  • Grease a baking dish that fits into your air fryer basket.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
    1 cup all-purpose flour, 1 cup yellow cornmeal, 1 ½ tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Make a well in the center and add the buttermilk, eggs, and melted butter. Stir just until the batter comes together.
    ¾ cup unsalted butter, 1 ½ cups buttermilk, 2 large eggs
  • Fold in the corn kernels, bacon, jalapeño, and half of the cheddar cheese.
    1 cup sweet corn kernels, 1 cup cooked bacon, 1 jalapeño, 2 cups grated cheddar cheese
  • Pour the batter into the prepared dish and sprinkle the remaining cheese on top.
  • Cover the dish with foil and air fry at 180°C (350°F) for 10 minutes.
  • Remove the foil and air fry for 3 more minutes, or until the top is golden and set.
  • Let cool for 10 minutes before serving.

Notes

Here are a few helpful tips to make your casserole turn out perfectly every time:
  • Check your baking dish size: Make sure your baking dish fits in the air fryer basket with at least half an inch of space for proper airflow, since a tight fit can keep the casserole from cooking evenly.
  • Drain your corn kernels well: Dry the corn with a paper towel before adding it, because excess moisture from canned or thawed kernels can leave the casserole soggy in the center.
  • Don't overmix the batter: Stir just until the batter comes together with a few small lumps. Overmixing develops gluten and makes the cornbread tough instead of tender.
  • Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that keep it from melting smoothly. Grating your own cheddar takes just a couple of minutes and makes a big difference in how creamy and melty the cheese becomes.
  • Cover with foil for the first part: This method keeps the top from browning too fast before the center cooks through. Removing the foil for the last 3 minutes gives you a golden, crispy cheese crust.
  • Flash freeze for storage: Cut the casserole into squares and freeze them on a parchment-lined baking sheet for 1–2 hours before transferring to a container. This prevents the pieces from sticking, so you can grab only what you will need later on.

Nutrition

Calories: 712kcal | Carbohydrates: 47g | Protein: 25g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1175mg | Potassium: 380mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1326IU | Vitamin C: 1mg | Calcium: 437mg | Iron: 3mg
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