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Firehouse Cornbread by the 3s

Rated as 4.92 out of 5 Stars

"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
Original recipe yields 27 servings (1 15x10-inch pan)


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  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.

Nutrition Facts

Per Serving: 232 calories; 9.9 31.7 4.1 23 218 Full nutrition

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Read all reviews 10
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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...

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.

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...

Top notch. I made 1/3 the recipe in a 6x8 pan and it was perfect. I did reduce the sugar to 3 tbs and added a large pinch of salt, just because I don't like my cornbread too sweet -- personal ta...

I would give this 3.5 stars so I'll round up because that's the polite thing to do. Texture was light, but a bit on the crumbly side. I was in the mood for a strong 'corn' flavor and this was to...

Love this recipe!! I reduce the sugar slightly (by a 1/2 cup for the standard recipe), and throw in a couple of pinches of paprika and just under a cup of thawed frozen corn. Perfection.

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...