The Store-Bought Cornbread Mix Sunny Anderson Can't Get Enough Of

Chef Sunny Anderson smiling close-up
Chef Sunny Anderson smiling close-up - Gary Gershoff/Getty Images

Even the most discerning chefs occasionally turn to pre-made mixes and boxed ingredients to save time and elevate their recipes. And when it comes to cornbread, you may want to take a page from celebrity cook Sunny Anderson, who swears by Jiffy corn muffin mix. As the chef told Food Network, she considers it "the Rolls-Royce of cornbread mixes."

The star has frequently touched upon her love of boxed cornbread mix. During a cooking segment on her Food Network show, "The Kitchen," Anderson said, "Store-bought cornbread mix is so forgiving." She explained that it makes for a dependable base for any cornbread recipe and can actually allow cooks to get more creative by experimenting with extra ingredients.

Indeed, Anderson often cites Jiffy in her own recipes. For her famous Peachy Jalapeño Cornbread, she advises using two boxes of the mix and combining it with canned peaches, jalapeño peppers, and chili-lime seasoning for a result that strikes the perfect balance between sweet and spicy. In an Instagram post, the chef also mentions using the box that "rhymes with 'spiffy'" to whip up an easy, cheesy take on jalapeño cornbread. Chances are, whenever one of her recipes calls for a cornbread mix, she's using Jiffy.

Read more: The Biggest Mistakes You're Making While Baking

Jiffy Cornbread Has Been A Fan Favorite For Over 90 Years

Jiffy boxed cornbread mix with fresh cornbread
Jiffy boxed cornbread mix with fresh cornbread - Jiffy Mix/Instagram

Not only was Jiffy the very first packaged baking mix in the United States, but, as a testament to its quality and popularity, it has also stood the test of time. In fact, the product has remained a staple on grocery store (and home pantry) shelves since it first launched in 1930.

There's a reason the brand is a favorite of professional and home chefs alike. The packaged mix, which contains wheat flour, cornmeal, sugar, and lard, can save you a ton of time in the kitchen and still result in a thick and crumbly baked treat. Although the powdered mixture simply requires the addition of eggs and milk, you can achieve a more moist, tender, and tangier cornbread by adding in some sour cream or replacing the milk with buttermilk.

Nothing pairs better with fried chicken, collard greens, and macaroni and cheese than a warm, hearty side of cornbread. As many diners would agree, no Southern feast is complete without it. While there are plenty of ways to ensure you get the absolute best cornbread when making your own from scratch, this store-bought shortcut may be all you need to make your yummiest cornbread yet.

Read the original article on Tasting Table.