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Air Fryer Corn Casserole Cups

The classic creamed-corn cornbread casserole baked in silicone muffin cups so every one has a crisp edge and a soft, custardy centre.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 6 cups
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box cornbread mix 8.5 oz, Jiffy or similar
  • 1 can whole kernel corn 15 oz, drained
  • 1 can creamed corn 14 to 15 oz
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup butter melted
  • 1 large egg
  • 1/2 cup shredded cheddar optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Air fryer
  • Silicone muffin tray
  • Mixing bowl

Method
 

  1. Preheat the air fryer to 320°F. Whisk the sour cream, melted butter, and egg smooth, then stir in the creamed corn. Fold in the cornbread mix, drained corn, cheese, salt, and pepper just until combined — don't overwork it.
  2. Lightly spray a silicone muffin tray and fill each cup about 3/4 full.
  3. Cook in batches 12 to 15 minutes, until set and golden on top. Mini cups take 9 to 11; jumbo 15 to 18.
  4. Cool 5 minutes before unmolding.

Notes

Silicone, not paper or metal — paper sticks, metal over-browns the edges.
Don't overmix — stir just until no dry patches remain.
Add-ins: green chiles, crumbled bacon, scallions.