Breakfast Cornbread with Pecans

Breakfast Cornbread with Pecans

Author

SharkNinja Thailand

Prep Time

15 minutes

Cook Time

13 minutes

Servings

4

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Western

Ingredients

• 1 tablespoon flaxseed meal
• 2 tablespoons water
• 60g pecans, roughly chopped
• 80g white cornmeal
• 65g all-purpose white flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 120ml almond milk
• 2 tablespoons molasses
• Maple syrup for serving

Directions

1. In a medium bowl, mix the flaxseed meal and water and set aside.
2. Insert crisper plates in the baskets.
3. Place the pecans in the Zone 1 basket.
4. In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
5. To the flaxseed mixture, add the oil, milk, and molasses and whisk together.
6. Pour the wet ingredients into the dry ingredients and stir to mix well.
7. Pour the batter into a baking pan and place it in the Zone 2 basket. Then, insert the baskets in the unit.
8. Select Zone 1, then use the dial to select AIR FRY, set the temperature to 180°C, and set the time to 3 minutes. Select Zone 2, then use the dial to select AIR FRY, set the temperature to 180°C, and set the time to 13 minutes. Select SMART FINISH, then press START/PAUSE to begin cooking.
9. Remove from the air fryer and cool in the pan for 5 minutes.
10. Cut the bread diagonally into 4 wedges.
11. Top with the toasted pecans and maple syrup and serve warm.