A spiffed up, semi-homemade recipe using Jiffy Cornbread mix, sour cream and real melted butter for a super moist and tender, absolutely perfect pan of cornbread.
I grew up eating Jiffy cornbread, which we referred to as ‘sweet cornbread’. We also made a more rustic, homemade cornbread that wasn’t sweetened, which we just simply called ‘cornbread’.
Jiffy is made with flour and cornmeal so it has a more cake-like consistency whereas our homemade cornbread is made with all cornmeal so it has a coarser, more rustic texture.
We tended to eat Jiffy when we had vegetable beef soup or when we needed a quick bread to go along with a simple supper. I love to crumble up a hunk of Jiffy cornbread in a bowl of vegetable beef soup until it’s soaked up almost all the liquid then gobble it up.
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