Firehouse Cornbread by the 3s

Firehouse Cornbread by the 3s

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    33 m
  • Ready In

    43 m
CestJacque
Recipe by  CestJacque

“I came up with this during my previous life as a firefighter after finding myself having to repeat my more popular recipes over and over. This one is easy to communicate and even easier to remember, since all of the measurements are in multiples of 3, which explains some of the more arcane measurements! A triple recipe, of course. I use this recipe both to serve with soup or chili, as well as the foundation for Nana's cornbread turkey stuffing. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 1 15x10-inch pan

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
  2. Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.

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Review (1)

Rate This Recipe
Lela
0

Lela

This cornbread was excellent. I made the cornbread in a large cast iron skillet and I loved the texture. I did add some red pepper for color.

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Nutrition

Amount Per Serving (27 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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