This corn casserole is soft, creamy-custard-like in the center, and just a bit sweet. The recipe doesn't require weird ingredients. You probably have most, if not all, of them on hand. I like the recipe because it takes about five minutes to mix up, which is great when you have other things you need to do. The air fryer turns to top of the casserole golden brown and a bit crispy, while the interior stays nice and moist. The casserole is great with ham, roasted meats, meatloaf, or whatever else you like! Enjoy!
Air Fryer Southern-Style Corn Casserole -- Serves 4
14-16-ounce can of cream-style corn
1 large egg
1/4 cup of milk
1 tablespoon of honey
1 teaspoon of melted butter
1/4 cup of cornmeal
1/4 teaspoon of baking powder
1 tablespoon of canola oil
Spritz a 6-inch round cake pan well with non-stick cooking spray. In a large bowl whisk together well the corn, egg, milk, honey, and butter. Add the cornmeal, baking powder, and canola oil and whisk them in until combined. Pour the mixture into the prepared pan. Put the filled pan in your air fryer basket, put the basket in the air fryer, and air fry the casserole at 320 degrees for 25-30 minutes. Start checking the casserole after 20 minutes to check for browning. If the casserole looks like it's browning too much in your air fryer, turn down the temperature to 300 degrees for the last 5-10 minutes or so. The center of the casserole will puff up a little and the edges of the casserole will begin to pull away slightly from the edges of the pan when the casserole is done.
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