Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Whisk together eggs, milk, and butter; add to dry mixture, stirring just until moistened. Pour batter into a lightly greased 15- x 10-inch jelly-roll pan, spreading to edges of pan.
Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan on a wire rack.
Cut cornbread into 28 rounds using a 2 1/2-inch cutter. Place cornbread rounds on a lightly greased baking sheet. Broil 1 to 2 minutes or until browned. Turn rounds over, and broil 1 to 2 more minutes or until browned.