This popular brand of cornbread is a quick and easy way to enjoy a small batch in the air fryer. It’s a great tasting cornbread that’s both economical and perfect for small servings.This timing is for a 6 qt. air fryer that fits the 7” cake bucket or 8” shallow pizza pan from air fryer accessory kits. The more shallow the pan, the better it will cook all the way through. If your pan is too narrow and deep, then the outside of the cornbread might be too burnt while the middle is still raw.
Combine the corn muffin mix, egg and milk. Mix just enough so that there are no dry spots. Do not over-mix.
Lightly coat your baking pan with oil spray and fill with the batter.
Air Fry at 320°F at 16-22 minutes or until a toothpick comes out clean when inserted into the center. If after 22 minutes the toothpick isn’t fully clean yet but the edges of the cornbread are crisp, then turn off the heat and leave corn bread in the air fryer for about 10 minutes to allow the residual heat to continue cooking the cornbread.
Allow to cool in the pan. It will release from the sides as it cools, making it easier to cut.