This timing is for a 6 qt. air fryer that fits the 7” cake bucket or 8” shallow pizza pan (not the 6.5” shallow pizza pan - it’s too small) from air fryer accessory kits. The more shallow the pan will cook a little better and is best to cook all the way through, but the 7" cake bucket is easier to get out of the air fryer basket.
In bowl, stir to combine cornmeal, flour, sugar, salt, baking powder. Add egg, creamed corn and oil. Stir until just combined.
Lightly coat your baking pan with oil spray. Optional - cut and oil a piece of parchment paper to fit the bottom of your pan for easier release. Fill the pan with the batter.
Air Fry at 320°F/160°C for 18-22 minutes. Insert a toothpick in center of corn bread and when it comes out clean, it’s done. 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 corn bread.
Allow to cool in the pan. It will release from the sides as it cools, making it easier to cut. Serve with honey, butter, or jam.