Hi Mike, and welcome to DC.
I have another point to add to LP's time count. I use my toaster oven for my 6-count big muffin tin and 8-inch square pans when I bake. I've learned that when I check the item half-way to 2/3's of the way through the time, I also rotate the pan 180 degrees. That way it bakes more evenly - for me. I have an old (maybe 10 years?) Cuisinart model. Good luck with the cornbread, and let us know your results.
Originally Posted by LPBeier
The toaster oven will cook faster than the regular oven, though you will have a slightly (2%) larger batch. I would cook it at the same temperature, but check it 2/3's of the way through the cooking time and then just do 5 minutes at a time until done...