o This recipe was formulated for either an 8-inch or 9-inch square or round pan, with the larger pan producing a slightly thinner cornbread. When baking in glass pans, the edges tend to get brown before the center is cooked. This is not always a good thing, depending on what you are making, but for cornbread, it works well because those brown edges are one of the best parts. o If you are using a glass pan, you need to bake the cornbread at 400°F (200°C). A metal pan needs a slightly higher heat, so use an oven temperature of 425°F (220°C). o If you have the same size cast iron skillet, that would certainly work. Heat the pan in your oven while it is preheating to 400°F (200°C). When ready to bake, carefully remove the hot skillet from the oven, melt one tablespoon of butter in the pan, then pour in the cornbread batter—Bake for 20 to 25 minutes.