Best 2 Firehouse Cornbread By The 3s Recipes

Firehouse Cornbread by the 3s is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This classic Southern dish is made with simple ingredients like cornmeal, flour, sugar, baking powder, and buttermilk. With its slightly sweet and savory flavor and slightly crispy exterior, firehouse cornbread is a great side dish for a variety of meals, including chili, soup, and stews. It can also be topped with butter, honey, or your favorite jam or jelly. This article provides three different recipes for firehouse cornbread: a traditional recipe, a gluten-free recipe, and a vegan recipe. Each recipe is easy to follow and includes step-by-step instructions, making it perfect for home cooks of all skill levels. Whether you're looking for a classic Southern dish or a healthier alternative, you're sure to find a firehouse cornbread recipe in this article that you'll love.

Here are our top 2 tried and tested recipes!

FIREHOUSE CHILI AND CORNBREAD CASSEROLE

Firehouse Chili and Cornbread Casserole image

Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.

Provided by Chef John

Categories Main Dish Recipes Casserole Recipes

Time 2h

Yield 10

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
2 teaspoons kosher salt, or more to taste
2 pounds ground beef
2 tablespoons all-purpose flour
½ cup diced poblano pepper
3 cloves garlic, crushed
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can fire-roasted crushed tomatoes
2 cups water, or as needed
1 (16 ounce) can kidney beans, rinsed and drained
2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
1 cup grated white Cheddar cheese, divided
2 large eggs
1 cup milk
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
Preheat the oven to 400 degrees F (200 degrees C).
Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
Spoon or ladle into a dish and garnish with sour cream and cilantro.

Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g

FIREHOUSE CORNBREAD BY THE 3S

Firehouse Cornbread by the 3s image

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!

Provided by CestJacque

Categories Cornbread

Time 43m

Yield 27

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
3 cups cornmeal
1 cup white sugar
3 tablespoons baking powder
1 teaspoon salt
3 cups whole milk
1 cup vegetable oil
3 eggs

Steps:

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.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 31.7 g, Cholesterol 23.4 mg, Fat 9.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 218 mg, Sugar 9 g

Tips:

Use fresh cornmeal for the best flavor and texture.
Be sure to preheat your oven before baking the cornbread.
Do not overmix the batter, as this will result in a tough cornbread.
Bake the cornbread until a toothpick inserted into the center comes out clean.
Let the cornbread cool for a few minutes before serving.
Serve the cornbread with butter, honey, or your favorite toppings.

Conclusion:

Firehouse cornbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, mild or spicy, there is a firehouse cornbread recipe out there for you. So next time you are looking for a quick and easy bread to make, give firehouse cornbread a try.

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