Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Thoroughly grease a 23cm x 23cm square baking dish or a 25cm cast-iron skillet with butter or a neutral oil.

Combine Dry Ingredients: In a large mixing bowl, empty the two boxes of Jiffy mix. Add the caster sugar (if using) and the salt. Use a whisk to break up any lumps and combine everything evenly.

Mix Wet Ingredients: In a separate, medium-sized bowl or a large measuring jug, whisk together the lightly beaten eggs, whole milk, soured cream, melted butter, and the entire can of cream-style corn until they are well combined.

Bring It All Together: Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula or a wooden spoon, gently fold the ingredients together until they are just combined. A few lumps in the batter are perfectly fine – this is the secret to a tender crumb. What works best for me is to stop mixing as soon as the last streak of dry mix disappears.

Fold in the Extras: Gently fold in the drained sweetcorn kernels and the grated cheddar cheese, if you're using it. Be careful not to overmix at this stage.

Pour and Spread: Pour the batter into your prepared baking dish or skillet. Use your spatula to spread it into an even layer, making sure it reaches all the corners.

Bake to Golden: Bake in the preheated oven for 25-30 minutes. The cornbread is ready when the top is a deep golden brown, the edges are pulling away slightly from the sides of the dish, and a wooden skewer inserted into the centre comes out clean.

Rest Before Serving: This step is important! Let the cornbread cool in the dish on a wire rack for at least 10-15 minutes before slicing. This allows it to set properly, so it won’t crumble when you cut into it.