While air fryer recipes often focus on savory dishes, it’s surprisingly easy to make cornbread in one – and take it to the next level by adding crispy bacon! This sweet and smoky corn casserole is perfect for pairing with a variety of proteins like chicken, ham, or steak, making it an excellent choice for potlucks and family gatherings. In fact, this air fryer cornbread pudding recipe using Jiffy mix has become a staple in my household – and I’m confident it will become one in yours too.The dish is deeply rooted in Southern cuisine, where corn pudding is a beloved comfort food staple. And once you’ve tried this bacon-infused version, I guarantee you’ll be hooked. The key to success lies in the quality of ingredients: fresh corn adds natural sweetness, while a combination of garlic, onion, chives, eggs, butter, French onion dip, goat’s cheese, and Half & Half creates a rich, creamy texture.To take it to the next level, I like to add a drizzle of hot honey sauce – just a hint of spice that elevates the entire dish. The end result is a warm, comforting casserole that’s sure to become a family tradition.
How to Make Air Fryer Cornbread Pudding
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In just a few simple steps, you can create an irresistible bacon corn casserole using Jiffy cornbread mix – perfect for baking newbies! Begin by cooking the bacon until crispy, then crumble it into small pieces. Next, sauté some garlic in the remaining bacon fat and add in fresh whole kernel corn. The combination of these flavors will set the stage for a delicious casserole.Now it’s time to combine the Jiffy cornbread mix with the garlic-corn mixture, adding in salt, pepper, crumbled bacon, onion, and half of the chives. Don’t forget to stir in eggs, French onion dip, butter, and cream – these ingredients will bind everything together beautifully.Transfer the mixture to a baking dish that fits comfortably in your air fryer (keep in mind you’ll be cooking it at 24 minutes or so). The resulting casserole is sure to impress. And don’t worry if your timing varies slightly depending on your specific air fryer and baking dish shape – just keep an eye on it until it’s done!Once cooked, top the corn casserole with the remaining chives and crumbled goat cheese for a delightful finishing touch. Serve warm or hot alongside your favorite protein – think roasted chicken, salmon patties, air fryer frozen chicken wings, crawfish étouffée, or smoked ham – and get ready to devour every last bite.
Air Fryer Jiffy Cornbread Casserole Variations
To tailor this Jiffy corn casserole recipe to your liking, you can make various modifications. One approach is to substitute the chives with parsley, basil or cilantro for added flavor. Alternatively, experiment with different types of cheese, such as goat’s cheese, mozzarella, cheddar or a blend. You could also load up the dish with crispy bacon and cornbread pudding for an indulgent twist.
While using Jiffy cornbread mix is straightforward, feel free to opt for another brand if you prefer, or take it upon yourself to craft your own cornbread from scratch – both options are viable.
If fresh corn isn’t feasible, don’t worry; canned or frozen alternatives will yield similar results.
How to Store Cornbread
To preserve the moisture and freshness of this air fryer corn casserole, it’s essential to seal or wrap it properly. You can use an airtight container, re-sealable freezer bag, aluminum foil, or plastic wrap to prevent drying out.The loaded cornbread casserole recipe containing cheese and bacon benefits from refrigeration, keeping it fresh for 5-6 days when stored in a sealed container. This is particularly important since the presence of cheese and bacon makes the dish more prone to spoilage.When freezing this air fryer cornbread pudding made with Jiffy cornbread mix, divide the leftovers into portions once they’ve cooled completely. Then, seal them in freezer bags or wrap in a double layer of aluminum foil for up to two months’ storage.To safely thaw and reheat the frozen casserole, leave it overnight in the refrigerator. Alternatively, you can thaw it in the oven while frozen, but the texture will be better if you allow it to thaw out slowly.As a general rule, cornbread typically stays fresh in the refrigerator for up to a week. However, if it develops an unpleasant odor or feels moist, it’s best to discard it. While stale cornbread isn’t unsafe to eat, its texture and flavor may not be appealing anymore.
History of Cornbread
Cornbread pudding’s rich history is steeped in Southern US cuisine, with roots tracing back to Native American traditions. The incorporation of chestnuts, apples, berries, and sunflower seeds in classic recipes alongside potatoes and/or beans reflects the cultural exchange that shaped this beloved dish. Meanwhile, modern bacon corn casserole recipes often rely on baking powder as a key ingredient, further refining the recipe’s evolution.
Air Fryer Cornbread Pudding Recipe
Air Fryer Bacon Loaded Cornbread Pudding
Bella Bucchiotti’s signature bacon-loaded cornbread pudding is the ultimate comfort food, effortlessly pairing with a wide range of dishes. Its unbeatable combination of crispy bacon and creamy corn casserole has earned it a spot as my go-to recipe. The best part? It’s incredibly easy to prepare using Jiffy cornbread mix and an air fryer. This crowd-pleasing dish is sure to become a staple at family gatherings, with its 15-minute prep time and 24-minute cooking time yielding eight generous servings in just under 40 minutes total.
Instructions
In preparation for a culinary masterpiece, begin by preheating your air fryer to 325 degrees Fahrenheit. Meanwhile, heat a skillet over medium-high heat and cook the bacon until crispy. Remove the cooked bacon from the skillet, crumble it into bits, and reserve the flavorful grease for later use. In the same skillet, sauté minced garlic in the bacon grease for 30 seconds, allowing its aromatic properties to unfold. Next, add cut corn kernels to the skillet and cook for 4 minutes, stirring occasionally, until they’re tender but still crisp. Remove the skillet from the heat and set it aside.In a large mixing bowl, combine cornbread mix, garlic powder, salt, pepper, cooked corn, crumbled bacon, diced onion, and half of the chives. Use a wooden spoon to stir the mixture until it’s well combined. Then, whisk together eggs, French onion dip, half-and-half, and melted butter in a separate bowl before folding them into the cornbread mix. The resulting batter should be smooth and free of lumps.Pour the prepared batter into an oven-safe casserole dish small enough to fit comfortably within your air fryer – we found that an 8-inch Instant Pot vortex worked perfectly for our needs. Place the dish in the air fryer and cook it at 325 degrees Fahrenheit for 24 minutes. Once the casserole is done, garnish it with crumbled goat cheese and the remaining chopped chives.