Jalapeño Cornbread Sticks
Make Mini Jalapeño Cornbread Muffins:
Preheat oven to 425°F. Coat 3 (12-cup) mini muffin pans with cooking spray; set aside. Proceed with Steps 2 through 4 as directed. For Step 5, divide the batter evenly among the prepared muffin pans (about 2 tablespoons each), filling 32 cavities. Working in 2 batches, bake until a wooden pick inserted in centers of muffins comes out clean, about 12 minutes. Serve warm, or remove from pans and cool completely on a wire rack, approximately 30 minutes.
(Makes about 32 muffins)