Firehouse Cornbread by the 3s
Ingredients43 m servings 232 cals
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.
Per Serving: 232 calories; 9.9 g fat; 31.7 g carbohydrates; 4.1 g protein; 23 mg cholesterol; 218 mg sodium. Full nutrition
ReviewsRead all reviews 10
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...
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 !