This will ensure that your cornbread bakes at the perfect temperature, resulting in a golden and crispy crust.

Next, it's time to prepare your cast iron skillet. Place it in the preheated oven for about 5 minutes to heat up. This step is crucial as it helps create a beautiful crust on the outside of the cornbread. Once heated, remove from the oven and add 2 teaspoons of vegetable shortening, spreading it evenly around the bottom and sides of the skillet.

In a mixing bowl, beat two eggs until they are well combined. Then pour in 3 cups of buttermilk and whisk or mix with a fork until everything is evenly incorporated. Now, it's time to add in the remaining wet ingredients. First, mix in 1/4 cup of sugar and combine well. Then slowly pour in 1/2 cup of Crisco Pure Vegetable Oil and mix until fully incorporated.

Slowly add in the star ingredient - four cups of White Lily Enriched Self-Rising White Cornmeal Mix. Mix until just combined, making sure not to overmix the batter. Carefully pour the batter into your prepared cast iron skillet and smooth out the top using a spatula or spoon. This will ensure an even baking process and a beautiful presentation.

Bake in the preheated oven for 25-30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The aroma of freshly baked cornbread will fill your kitchen and make your mouth water.

Once fully baked, let the cornbread cool for about 5 minutes before slicing into wedges and serving. This rest time allows the cornbread to set and makes it easier to cut without crumbling. Enjoy your perfectly rich White Lily Southern Cornbread with friends and family!