Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray. Fill each cup about 3/4 full with batter. Bake as directed in step 4. Remove muffins from the pan to a cooling rack.
A toothpick inserted in the center will have uncooked batter clinging to it if the cornbread is not fully baked.