Making Incredibly Lemon Corn Bread with Super Easy Glaze in the PowerXL Vortex Dual-Basket Air Fryer

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About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”

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Incredibly Lemon Cornbread with Super-Easy Glaze

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 pinch salt
2 tbsp. lemon zest
¼ cup lemon juice
1 tsp. lemon extract
1 cup buttermilk
1 large egg
¼ cup margarine, softened
1 can of store-bought lemon frosting

Directions:
1. Flour and butter a 9 x 5-inch loaf pan (no need for flouring if the pan is nonstick).
2. Preheat the air fryer to 375° F.
3. Add all the dry ingredients to the bowl of a stand mixer and mix to combine.
4. In a separate bowl, combine all the wet ingredients and mix to combine. Add the wet ingredients to the dry ingredients and mix well to combine.
5. Pour the batter into the loaf pan and air fry at 375° F until the mixture is firm and the top is golden brown (about 20 minutes).
6. Remove the cornbread from the air fryer and let it cool for about an hour in the fridge.
7. In a heat-proof microwave bowl, melt the frosting on high until it pours freely (30–60 seconds).
8. Take the cornbread out of the fridge and pour the melted icing over the cornbread until the cornbread is completely covered. Serve.

Eric’s Tip: Make a few extra by doubling or tripling this recipe. Instead of icing the cornbread, vacuum seal for up to a year in the freezer. After thawing for a few hours, ice the cornbread using the method above.

Make Incredibly Lemon Corn Bread with Super Easy Glaze in the PowerXL Vortex Dual-Basket Air Fryer
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