Combine first 5 ingredients in a medium bowl, stirring with a whisk. Stir in remaining ingredients except cooking spray. Spread batter in an 8-inch square metal baking pan coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Invert onto rack, and cool completely. Leave oven on.
Cut corn bread into 36 (1 1/3-inch) cubes. Spread in an even layer on a baking sheet; bake 10 minutes or until bread is toasted.
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They were a nice switch from cornbread muffins - but they are best when they are fresh out of the oven (and unless you have a big group coming over, you will likely have left overs...which are just kind of like stale cornbread). But I liked them crunchy at the edges fresh from the oven!