Air Fryer Cornbread with Pickled Hot Peppers

Steps

1. 1

   In a large bowl, mix dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.

2. 2

   In another bowl, combine melted butter, eggs, and buttermilk. Pour wet ingredients over dry and stir just until incorporated. If using, add chopped pickled peppers and gently mix.

3. 3

   Preheat air fryer to 165°C (330°F) for 5 minutes. Grease a small bundt pan (17-18 cm) with nonstick spray. Pour batter, leaving about 2.5 cm from the rim.

4. 4

   Cover pan loosely with aluminum foil. Cook at 165°C (330°F) for 35 minutes.

5. 5

   Remove foil, increase temperature to 175°C (350°F), and cook for another 9 minutes until golden. Carefully invert bread onto a plate, slice, and serve warm.

Shopping list

150g cornmeal, 120g all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 115g butter, 355ml buttermilk, 2 large eggs, 115g pickled hot peppers (optional)

Recipe story

Cornbread has its origins in the peasant cuisine of southeastern Europe, where corn brought from the New World became a staple. In the Balkan regions, this simple bread was baked in stone ovens and served at festive meals. Pickled hot peppers, introduced by traders from Asia, were gradually integrated into local recipes, offering a spicy contrast. Today, cornbread is reinterpreted in the air fryer for a fluffy texture and reduced cooking time.