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Firehouse Cornbread by the 3s

Firehouse Cornbread by the 3s

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 27 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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Reviews

Shree
1
9/28/2014

In my little 2-person house, we can't make such a large amount without waste, so I cut the recipe down to 1/3 (super easy!). Added some green chilis and baked it in my toaster oven. Hunny gave it rave reviews! ??

Lela
1
3/29/2014

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.