Prepare your oven and pan: Preheat your oven to 425°F (220°C). If you’re using a cast-iron skillet (which gives the best crust), place it in the oven while it preheats so it becomes hot. Once heated, carefully remove it and swirl about a tablespoon of vegetable oil or melted butter in the skillet to coat the bottom and sides evenly. This step creates that signature crispy, golden crust.

Mix dry ingredients: In a medium bowl, whisk together the White Lily Self-Rising Cornmeal Mix, flour, and sugar (if using). Make sure there are no lumps and the mixture looks light and uniform.

Combine wet ingredients: In another bowl, beat together the egg, buttermilk, and melted butter until smooth. Slowly pour this mixture into the dry ingredients, stirring gently with a spatula or wooden spoon. Mix only until combined — overmixing can make your cornbread dense instead of tender.

Pour and bake: Carefully pour the batter into the hot, greased skillet (you should hear a gentle sizzle). Use a spatula to spread it evenly. Place the skillet back into the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and serve: Remove from the oven and let the cornbread rest for about 5 minutes before slicing. Brush a bit of melted butter over the top for extra flavor and shine. Serve warm, either straight from the skillet or cut into squares.