Layered with rich marinara, gooey mozzarella, and your favorite toppings, this simple air-fried pizza toast bakes to golden perfection in minutes!

Golden on the outside, tender on the inside, and rich with buttery flavor, this Southern-style cornbread is a timeless favorite. Baked in a hot cast-iron skillet, it develops a perfectly crisp crust while staying soft and moist inside. Serve it warm with butter, honey, chili, soups, or barbecue for the ultimate comfort food.Ingredients1 cup yellow cornmeal1 cup all-purpose flour1 tablespoon baking powder½ teaspoon baking soda½ teaspoon salt2 tablespoons granulated sugar (optional)2 large eggs1¼ cups buttermilk⅓ cup unsalted butter, melted2 tablespoons vegetable oil (for the skillet)InstructionsPreheat the oven to 425°F (220°C).Place a 10-inch cast-iron skillet in the oven with the vegetable oil while it preheats.In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.In another bowl, whisk together the eggs, buttermilk, and melted butter.Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.Carefully remove the hot skillet from the oven. Swirl the oil around to coat the bottom and sides.Pour the batter into the hot skillet. It should sizzle immediately.Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.Remove from the oven and let cool for about 5 minutes.Brush the top with a little melted butter before serving for extra flavor.Optional Add-Ins1 cup shredded sharp cheddar cheese1 cup sweet corn kernels2 diced jalapeños2 tablespoons chopped green onions4 slices cooked beef bacon, crumbled (optional)TipsButtermilk gives the cornbread a moist texture and classic tangy flavor.A hot cast-iron skillet creates the signature crispy crust.Don’t overmix the batter, or the cornbread may become dense.Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.Serving SuggestionsServe warm with butter and honey, alongside chili, beef stew, barbecue, fried chicken, collard greens, or a hearty bowl of soup. It’s also delicious toasted the next day with a little butter and your favorite jam.