Cornbread

Doneness

Cornbread is done when the top is golden-brown and domed, the edges have pulled slightly away from the pan, the top springs back when pressed lightly, and a toothpick inserted in the centre comes out clean (or with a few dry crumbs, not wet batter). A pale, sunken or jiggly centre needs more time; if the top is browning fast while the middle is still wet, tent it loosely with foil. Let it cool a few minutes before turning it out — cornbread is fragile and crumbly straight from the heat and firms up as it sets.

Oil & seasoning

No oil spray on top — grease the skillet instead. Brush the cast-iron with butter, bacon grease or oil and preheat it in the basket before the batter goes in; pouring the batter into a hot greased pan is what gives the signature crisp, browned bottom and edge crust. A cold ungreased pan gives a pale, soft, stuck bottom. The melted butter already in the batter handles the crumb.

Season with: Classic Southern benchmark (the version most people search for): a savoury, barely-sweet cornbread — mostly cornmeal, buttermilk, an egg and melted butter, baked in a preheated greased cast-iron skillet for a crisp crust and a tender, slightly crumbly crumb. The traditional partner for chili, collard greens, barbecue and a Thanksgiving table. Serve warm with butter., Honey-butter variant: the same batter finished with a brush of honey-butter (melted butter whisked with honey) the moment it comes out, so it soaks into the warm top. A touch sweeter and glossy — the steakhouse-style version., Jalapeño-cheddar variant: fold diced pickled or fresh jalapeño and shredded sharp cheddar into the batter for a savoury, spicy, cheesy cornbread. Excellent alongside chili. Scatter a little extra cheese on top in the last few minutes., Sweet Northern variant: more sugar and a higher flour-to-cornmeal ratio for a cakier, sweeter, lighter cornbread (the muffin-style version many prefer). Still 320 °F / ~20 min; watch the sugar-rich top so it doesn't over-brown..

Watch out for

• !320 °F, not higher — a hot air fryer scorches the top before the centre sets. Cornbread has a sugary, quick-bread top that browns fast under the air fryer's top-down heat; at 350 °F+ the top darkens and the edges harden while the middle is still wet batter. 320 °F lets the centre set as the top browns. If the top colours ahead of the centre, tent it loosely with foil for the rest of the cook.
• !Rest the batter about 10 minutes, and don't overmix it. Cornmeal needs time to absorb liquid — resting the batter hydrates it for a tender, even crumb instead of a gritty, dry one. And stir only until the dry streaks disappear; overmixing develops gluten and makes the cornbread tough and tunnelled rather than soft.
• !Preheat the greased skillet before the batter goes in. The crisp, browned bottom-and-edge crust that defines skillet cornbread comes from pouring the batter into a hot, greased cast-iron pan so it sizzles on contact. A cold pan gives a pale, soft, stuck bottom — heat the buttered skillet in the basket for a few minutes first.
• !Use a toothpick to judge doneness — the golden top lies. The top browns and domes before the centre is cooked, so a good-looking top can sit over a gummy middle. A toothpick in the centre should come out clean (or with dry crumbs). If it's wet, give it more time, tenting with foil if the top is already dark.
• !Fit the pan to the basket and don't overfill it. A 7-inch skillet fits a 5-qt basket; a 9-inch pan crowds the wall and blocks airflow. Fill the pan no more than about two-thirds — cornbread rises, and an overfilled pan overflows onto the basket. And cool it a few minutes before turning out, since it's crumbly and fragile while hot.