The boxed "Jiffy Cornbread Mix" is ideal for these - easy prep and ready in a "jiffy". Leftover cornbread is also wonderful for these - keep leftovers in freezer until ready to use, and thaw before toasting.
Cut cornbread into 1" pieces, toss with vegetable oil and salt and pepper well.
Put cornbread pieces on cooking spray coated baking sheet and bake until golden brown, tossing occasionally. Keep an eye on them; these will over cook quickly because of the sugar in them.
Notes
I used leftover mini cornbread muffins for this recipe, but this wold work well with Jiffy Cornbread Mix, prepared according to the box.