Firehouse Cornbread By The 3s Food

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 Bread Quick Bread Recipes Cornbread Recipes

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

SWEET SOUTHERN CORNBREAD

Sweet Southern Cornbread image

Provided by Duff Goldman

Categories side-dish

Time 45m

Yield 12 mini loaves

Number Of Ingredients 9

Ingredients

2 cups finely-ground yellow cornmeal
3/4 cup plus 2 tablespoons cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
2 cups buttermilk, at room temperature
1/4 cup canola or vegetable oil
2 large eggs
1 tablespoon kosher salt
Nonstick cooking spray

Steps:

Preheat the oven to 375 degrees F.
Place two 8-cavity mini loaf pans in the oven to heat up.
Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

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