Separate corn bread into 16 strips. Place butter in a shallow dish. If desired, stir lemon peel into butter. Dip corn bread strips into butter. Twist each strip into a corkscrew stick or roll up into a snail-shape coil. Tear off a 24x12-inch piece of heavy foil; fold foil in half to make a 12-inch square. Coat foil with nonstick cooking spray. Arrange shaped dough on greased side of foil, leaving about 1/2-inch space between dough pieces. Sprinkle dough pieces with seeds.
Prepare grill for indirect grilling, except omit drip pan. Test for medium heat above the center of the grill. Place foil on the grill rack in the center of the grill (not over heat). Cover grill and grill for 8 to 10 minutes or until pieces are no longer doughy and bottoms are browned. Remove foil with spirals from grill. Serve spirals warm. Makes 16 spirals.