It just came to my attention that I have not shared a recipe lately. I will remedy that situation right now!

First off, allow me to say that I’m a “northern gal.” I figured I’d better make that clear right in the beginning because when it comes to cornbread I’m sure my sisters in the south have a million recipes. I’m also sure that many of those recipes originated with their “Mee-Maw”, their “Aunt Maybelle”, or “Granny Something-or-other.” I would NEVER cast aspersions on any of those wise women or their ancestors’ recipes. However, being a “northern gal” I must say that many of the old southern cornbread recipes have left me unsatisfied due to a grainy or dry texture. Maybe, I have not been exposed to “Mee-Maw’s recipe” and would feel completely different if I had.

That being said, a dear friend of mine brought this recipe to a Lenten Simple Supper a few years ago and it has been my “go-to” cornbread recipe ever since. I don’t know if the “Jiffy” brand mixes are available in the true south, but I don’t know what I would do without them.

I have tried to make this recipe with a regular yellow cake mix and, thought it was tasty, it was too sweet and more like a yellow cake than a cornbread. The Jiffy mixes weigh in around 9 oz and a standard boxed yellow cake is closer to 18 oz. So, I think it was just too much cake!

This is definitely not a diet-friendly, sugar or fat restricted recipe, so it is not something I would bake every day. My husband is a diabetic, so this is definitely only for really special occasions and we cut it into 24 slices to try to keep it realistic. It is, however, the tastiest cornbread I have ever had and served with Apple Butter, it is sheer nirvana!

Sweet Corn Bread

1 box Jiffy corn muffin mix
1 box Jiffy yellow cake mix
1 cup sour cream
1 can creamed corn
1 stick butter melted (cooled to room temperature, or you will cook the eggs)
3 eggs

oven to 350 degrees. Spray 9 x 13 pan with nonstick cooking spray (butter flavor is the best for this recipe or you may grease a pan with with shortening, if you’d prefer). Mix together corn, eggs, sour cream and melted butter. When thoroughly blended add both boxed Jiffy mixes. Pour into prepared 9 x 13 pan. Bake for 50-60 minutes until golden brown and toothpick inserted in center comes out clean. Cut when cool. Serve with apple butter. Makes 24 slices.