top of page
  • Writer's pictureLeigh

Air Fryer Spoonbread: Cheap, Nutritious, and Delicious

If you're in need of a great breakfast dish or side dish for almost any meat, Air Fryer Spoonbread should be at the top of your "to make" list. The spoonbread--a tradition in Virginia as well as in other parts of the southern United States--takes minutes to mix up from ingredients you probably have on hand. The recipe bakes in your air fryer in 15-20 minutes. If you're not familiar with spoonbread, this version has a slightly dense layer at the bottom and a soft, custardy layer (but not, not eggy), on top. Think of the recipe as being something like a cornmeal souffle without the whipping of the egg whites. The spoonbread is cheap to make, simple in taste, nutritious, and incredibly delicious. I like it "as is," but you can also try it drizzled with maple syrup and/or butter. Some people like it with honey. I also have dolloped on vanilla yogurt to good effect and topped the yogurt with strawberries. Any way you serve the spoonbread, it will be good. Although the spoonbread will be puffed when you take it from the oven, it will deflate on standing. Don't worry, it will still taste great.

Air Fryer Spoonbread -- Serves 4

1 tablespoon of butter

1 1/2 cups of low-fat milk

2 eggs

1/4 cup of sugar

1/4 cup of flour

1/2 cup of cornmeal

1/4 teaspoon of salt

1 teaspoon of baking powder

1/2 teaspoon of vanilla


1/2 cup of low-fat milk

1/2 cup of plain, low-fat yogurt

Divide the butter between 2 small baking dishes, each about 5 inches square (or whatever you have that will fit in your air fryer). Heat one dish with the butter in it for a few minutes at 360 degrees or until the butter melts. Repeat the melting process with the other dish. While the butter melts, in a bowl, whisk together the milk, eggs, sugar, and vanilla well. Then whisk in the flour, cornmeal, salt, and baking powder until blended. Pour half of the mixture over the melted butter in one dish and half over the butter in the other dish. In the same bowl that you used for the batter, whisk together the remaining milk and yogurt and pour half of the yogurt mixture evenly over the batter in each dish (don't stir it). Cook each filled dish 15-20 minutes at 360 degrees or until the spoonbread is puffed and a deep golden brown. Let the spoonbread cool a few minutes before serving it (it will deflate).

207 views0 comments


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page