Cornbread: Ingredients
2 cups self-rising cornmeal mix
1 3/4 cups buttermilk
1 egg
1/4 cup vegetable oil plus more for coating skillet
Instructions
Lightly coat a 9-inch cast-iron skillet with vegetable oil. Place the skillet in the oven and preheat the oven to 450°F.
Meanwhile, in a large bowl, combine the cornmeal mix, buttermilk, egg, and 1/4 cup vegetable oil. Stir until smooth.
Once the oven has preheated, carefully remove the skillet and pour the batter into the skillet. Return to the oven and bake for 20 to 25 minutes or until golden brown.
Last part of directions: Dredge the balls first in flour, then dunk in the eggs, then coat with the panko.
Freeze again on a baking sheet for 20 minutes.
Coat the balls with oil (either using a non-aerosol cooking oil spray or using a brush).
Cook in the air fryer until golden brown. You’ll likely need to do 2 batches in order to put them in a single layer with enough room around them for even browning.
Remove, let cool briefly, and enjoy with your favorite dipping sauce.