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Jalapeño Cornbread

Serves: 2 loafs


  • (1) 15 oz. can whole kernel corn, drained
  • (1) 8 oz. can creamed-style corn
  • 8 oz. sour cream
  • (2) 8.5 oz. boxes corn muffin mix
  • 2 jalapeño peppers, deseeded and finely diced
  • ¾ cup butter, melted
  • 2 large eggs
  • 1 ¾ oz. parmesan cheese, grated



  1. Preheat Air Fryer 3 minutes at 300°F.
  2. In a medium bowl, add all ingredients and mix until well combined.
  3. Fill 2/3 approx. of Cake/Bread Pan with mixture and place in Fry Basket. Slide Pan with Fry Basket into Air Fryer and set timer for 35-40 minutes at 300°F.
  4. When cooking cycle is complete, slide Pan with Fry Basket out of Air Fryer. Remove bread from Cake/Bread Pan and repeat the process with remaining mixture.
  5. Serve warm loaf immediately and freeze other loaf when done.
Jalapeño Cornbread

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