I use cast iron on my glass top, and have never had a problem. Use it the same way as on a gas burner. The main thing I am careful about is not scooting the cast iron, as it usually has some burrs on the bottom that may scratch. Put it down easy and don't move it around. I use 2 cast iron round griddles (with a handle) to bake my pizza, and have for years. I don't use a stone with it. Now for corn bread in cast iron, melt your shortening in a cast iron skillet on the cooktop and after putting the shortening into the mix, keep the skillet hot on the stove top. Then pour the batter into the hot skillet. You get instant rise. Put it in the oven to finish baking. You will get the best crunchy edge on the cornbread and that is my favorite part. I learned that from my mother and she learned it from her mother, and the generation before her. I have my great grandmother's cast iron, and I have been using it for 47 years. You never have to replace it if you treat it right. Thanks so much for sharing the cornbread recipe. My hubby likes the crispy part, and I like the soft center, so it's a pretty good match. ~ MaryJane

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