Pre-heat oven to 350 degrees. Add Jiffy mix ,flour, baking powder an sugar to a mixing bowl and stir to combine. Add egg, sour cream, buttermilk, milk and butter. Whisk until incorporated. Pour in a buttered 9 inch baking pan. Bake until browned, about 25-30 minutes.
Stuffing
To a large sauté pan over medium heat, add the butter, celery, peppers and onion. Cook until the vegetables are wilted and cooked down. While it’s cooking, add to a large mixing bowl the crumbled cornbread, bread crumbs and seasonings. Add the vegetable mixer to the bowl and stir to combine, add the eggs and chicken broth, one cup at a time. After one or two cups, if the stuffing is at the consistency you want, stop adding the broth. If it needs more, then add a bit more. Add the stuffing to a buttered casserole dish. Top with additional sage leaves. Cover the pan with foil. Bake in a 400 degree oven for 30-35 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown.