For Mama Hazlett’s Cornbread:

1. Bring the sour cream, eggs, and milk to room temperature before beginning for the best texture.
2. Preheat the oven to 400°F with a rack positioned in the center.
3. In a large bowl, whisk together the melted and slightly cooled butter, sour cream, eggs, whole milk, honey, and salt until smooth.
4. Add the Jiffy Corn Muffin Mix and stir just until everything is combined.
   1. For a cast-iron skillet: Melt the remaining 2 tablespoons butter in a cast-iron skillet over medium heat. Once melted, brush the butter across the bottom and up the sides of the skillet. Pour in the batter and bake for 22–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
   2. For cornbread muffins: Generously grease your muffin tins with butter and divide the batter between 20–24 muffin cups. Bake on the center rack for 15–17 minutes, or until golden and a toothpick inserted into the center comes out clean.
5. Let the cornbread cool for about 5 minutes before serving. Serve warm with butter and flaky salt.