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Firehouse Cornbread by the 3s


"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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43 m servings 232 cals
Original recipe yields 27 servings (1 15x10-inch pan)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 8
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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 i...

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.

My go-to cornbread recipe. I cut the number of servings to 9 and use my 9 inch square cast iron pan, which I leave in the oven while it's pre-heating. When it's good and hot I drop in a couple o...

YUM!! Best cornbread recipe I've used in quite awhile. I only made a smaller amount because there's only two of us. It was very easy to reduce. I did add just a bit more cornmeal and a tad l...

Did this recipe "by the 2's", added 1/2 cup of freshly cooked corn and it was perfect.

First time making corn bread and this recipe turned out wonderful , moist and yummy ! It is a keeper for sure !

I'm not a good cook (at all) and this is fool proof. I used my ground cornmeal from the corn mill at Cade's Cove in Gatlinburg, Tn so I don't know if that made it taste better, but it was amazi...

cut it in half, which was more than enough, other than that no changes. I loved it, my new go to cornbread recipe. It held together, and tasted great.