Preheat oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat.

In a large bowl, whisk together the White Lily cornmeal mix and baking powder.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey or sugar.

Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Carefully remove the hot skillet from the oven and grease it with extra butter.

Pour the batter into the greased skillet and spread it evenly.

Return the skillet to the oven and bake for 20-25 minutes until golden brown.

Insert a toothpick into the center; if it comes out clean, the cornbread is done.

Remove from the oven and let the cornbread cool for 10 minutes.

Slice and serve warm with additional butter or honey if desired.