Warm freshly cooked cornbread without heating up the oven? Yes, please! This Ninja Foodi Cornbread has all the taste you love without taking up space in your oven. It is the perfect way to elevate your meal without a lot of hands-on time.
Cornbread is a classic Southern dish that is the perfect side dish for any meal - from a weekend family dinner to Thanksgiving and Christmas.
This easy Ninja Foodi Cornbread recipe will show you how to make this delicious bread without heating up your oven.
The best part is it only takes a few minutes to prep!
We then use the pressure function to cook the bread with superheated steam. The result is deliciously tender cornbread that the whole family is going to ask for again and again.
Ingredients for Making Cornbread in the Nina Foodi
- Eggs: I recommend large eggs. I like to pull them out a bit to let them temper before cooking for the best results.
- Buttermilk: This adds a bit of tang and flavor to the bread. I love the richness that whole buttermilk has, but it can be difficult to find. Low-fat works as well.
- Melted Butter: This adds flavor and helps to moisten the bread. I like to use unsalted butter so that I can control the amount of salt in the recipe, but you can use whatever you have on hand.
- Yellow Cornmeal: You can use white cornmeal if that is what you have on hand, but I prefer the flavor of yellow cornmeal in this recipe.
- All-Purpose Flour: This is my go-to flour for baking. You can use whole wheat flour if you prefer, but the texture of the cornbread will be a bit denser.
- Sugar: I like to use a mix of white sugar and brown sugar. The white sugar helps to sweeten the bread, while the brown sugar adds a touch of molasses flavor.
- Baking Powder: This is a leavening agent that helps the cornbread to rise.
- Baking Soda: This is another leavening agent that will help the bread to rise. Make sure your baking soda is fresh, or your pressure cooker cornbread may not rise.
- Salt: This helps to balance the flavors and bring out the sweetness of the cornbread.
- Dried Sage: This is a traditional ingredient in Southern cornbread. If you don't have sage, you can leave it out or substitute another dried herb, such as thyme or oregano.
- Shredded Cheese: This is an optional ingredient, but it adds a nice touch of flavor and creaminess to the cornbread.
Tips & Tricks
- If you want to crisp the top of your cornbread, remove the aluminum foil and use the crisping lid at the end of the cook time. You will want to air fry for 3 to 5 minutes until the top is golden brown.
- To make this cornbread gluten-free, simply substitute the all-purpose flour for a gluten-free all-purpose flour blend. Make sure you choose a brand that has xanthan gum.
- If you don't have buttermilk, you can use whole milk with a few teaspoons of lemon juice mixed in. Let the mixture sit for about 15 minutes to thicken.
- The cornbread is done when a toothpick comes out clean.
Ninja Foodi Cornbread is great with a variety of dishes.
Try serving it with:
Stew: Cornbread is also delicious with beef stew or chicken pot pie.
Salad: For a complete vegetarian meal, serve cornbread with a green salad and roasted vegetables.
Side: Ninja Foodi cornbread is the perfect side dish. I make it or my Cast Iron Cornbread every time I make Instant Pot Chili Mac. It is also great with Air Fryer BBQ Chicken. And of course, it is perfect for your holiday table.
Sweet Treat: Cornbread is also delicious with a drizzle of honey or maple syrup.
No matter how you serve it, this Ninja Foodi Cornbread is sure to be a hit!
Frequently Asked Questions
Why does my cornbread fall apart?
There are a few reasons why your cornbread might fall apart.
One is that you didn't let the eggs come to room temperature before adding them to the batter.
Another reason could be that you didn't use enough flour. Be sure to measure the flour correctly - too much or too little can throw off the recipe.
Finally, make sure you don't overmix the batter. Stir just until the ingredients are combined.
My cornbread is dry. What can I do?
There are a few things you can do to prevent dry cornbread.
First, be sure to measure the ingredients correctly.
Too much flour will make the bread dry. Second, don't overmix the batter.
Stir just until the ingredients are combined.
Finally, be sure to wrap the cornbread tightly for storage. This will help to keep it moist.
Why does my cornbread sink in the middle?
Cornbread that sinks in the middle is most likely due to it not being cooked all the way through. When it cools, the center deflates.
The easiest solution is to make sure that your cornbread is cooked through. For this recipe, you should not have any issues, but if you do simply add a minute or two to the cooking time.
Tools Needed to Make This Recipe
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Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.
It can also be frozen for up to 2 months.
Cornbread is best reheated in a 350-degree oven until warmed through, about 10 minutes.
If you have your Ninja Foodi on the counter, you can reheat using the air crisp function at 325 degrees for 8 minutes.
How to Make Ninja Foodi Cornbread
First, start by spraying a 7” cake pan, springform pan or multi-purpose pan with nonstick cooking spray. You could also grease it with butter or vegetable oil.
In a medium bowl, whisk together the eggs, buttermilk, and melted butter until frothy.
Combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and sage in a large bowl.
Next, you want to add the egg and buttermilk mixture to the dry ingredients. Stir until it is just combined, being careful not to overmix.
If desired, you can add some shredded cheese at this point. I like to use cheddar cheese, but any type of shredded cheese will work.
Pour cornbread batter into the prepared pan and wrap tightly with foil.
Pour one cup of water into your Ninja Foodi and place the trivet on top of it.
Close the lid of your Ninja Foodi and slide to pressure. Set the timer for 50 minutes.
Allow the pressure to release naturally for 10 minutes, then release any remaining pressure.
Open the lid, and wipe off any moisture on the foil.
Unwrap and transfer the bread to a cooling rack.
Cool for 15 minutes before removing from the pan.
More Ninja Foodi Recipes to Try:
- If you love potato soup, don't miss this Ninja Foodi Potato Soup. It is rich, decadent and so easy to make.
- For a delicious chicken dinner, Ninja Foodi Grill Chicken Breast is perfect!
- Ninja Foodi Grill Asparagus is the perfect easy side. Make it once and you may never make asparagus any other way.
Ninja Food Buttermilk Cornbread
- Ninja Foodi
- 2 large eggs room temperature
- 1 ½ cups buttermilk
- 6 tablespoons melted butter slightly cooled (plus more butter for serving)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon dried sage
- Optional: Shredded cheese
- Spray a 7” cake pan or springform pan well with cooking spray or grease it with butter.
- In a medium bowl, whisk together the eggs, buttermilk, and butter until frothy.
- Combine the cornmeal, flour, white sugar, brown sugar, baking powder, baking soda, salt, and sage in a large bowl.
- Add the egg mixture and stir to combine.
- If desired, add in the cheese.
- Pour batter into the prepared pan, and wrap tightly in foil.
- Pour one cup of water into your Ninja Foodi, and place the trivet on top.
- Place the prepared pan on the trivet.
- Put the pressure cooking lid on your Ninja Foodi, and set the timer for 50 minutes.
- When the time is up, allow the pressure to release naturally - at least 10 more minutes, and then remove the lid.
- Wipe off any moisture that it on the foil, and then remove the pan from the Foodi.
- Unwrap, and transfer to a cooling rack. Allow to cool in the pan for 15 minutes, and then remove from the pan.
- Serve warm with butter.