thanks guys
I used a special Lodge Cast Iron Pan created specifically for a corn bread competition also sponsored by Martha White Corn Bread Mix. The pan is offered as an 8" and is nice and deep. The recipe filled the pan with about 1/4" from the top so even though I did not have the 9" the recipe called for I think it's all in the same neighborhood.
My biggest stress was temp. I cooked a Pork Sirloin Tip Roast (Costco) and wanted that 325-350 but the cornbread recipe called for 425 so cooking at the same time wasn't a reality, basically I made a real hot pile of coal, shut tight the vents with just a crack and was able to get temps close to 350-375. As soon as I pulled the roast I cranked open all of the vents to get temps back to 400+ and just settled the roast in some foil to wait for the bread.
Pre Heat was done in the kitchen oven with just sprayed on crisco, didn't want to disturb the roast. I probably pulled the pan out of the oven early, it wasn't totally hot but very warm and end product was perfect.
I'll do this again very soon, this pan is going to be dedicated to nothing but corn bread. This was so easy and the end product delicious.
Here is the bottom of the pan. Essentially it's a Lodge Logic pre seasoned cast iron pan.