A Firefighter’s Secret to the Best Cornbread

I’m one of the lucky few that can claim not one, but two firefighters in my family. My father-in-law is a retired firefighter and my brother-in-law is a captain at the Cedar Rapids Fire Department, Station 4.

I’m proud of them for choosing a career requiring so much bravery and sacrifice; they’re truly heroes. Beyond my appreciation for their heroism, I also love their food stories. My favorites are about what they make at the firehouse.

I’m intrigued by the novelty of feeding a bunch of hungry firefighters, but I also like the “anything goes” recipes they come up with to feed the insatiable crew. If it calls for cans and boxed foods, all the better.

I’ve heard about their big pots of chili and casseroles made with sliced hotdogs, cream of broccoli soup, shredded cheese, and tater tots. During a recent conversation with my brother-in-law, I learned about the unique way his firehouse makes cornbread—it calls for boxed corn muffin mix and boxed cake mix. I knew I had to give it a try and it didn’t disappoint.

How To Make Firehouse Cornbread

To make Firehouse 4 Cornbread, you’ll need one 8.5-ounce box of Jiffy corn muffin mix and one 13.25-ounce box of yellow cake mix, along with the ingredients listed on the packages (eggs, milk water, and oil).

Place a large (11- or 12-inch) cast iron pan on the middle oven rack and preheat the oven to 375°F. While the oven preheats, whisk together the dry ingredients in a large bowl and the wet ingredients in a separate, smaller bowl.

Add the wet ingredients to the dry and stir until combined. Carefully remove the hot skillet from the oven and add one or two tablespoons of butter. Melt and swirl it around in the skillet to coat the bottom and sides, then add the batter. Bake until top is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. 

How To Serve Firehouse Cornbread

My brother-in-law told me that maple syrup, butter, and honey are the most common toppings at the firehouse. The cornbread is mostly cake and, therefore, leans more into the “dessert” category, but it’s often enjoyed as a side dish alongside chili and anything grilled. 

The texture of this cornbread is fluffier and softer than typical cornbread, and I love how tender and moist it is. It was sweet, yes, but paired with something spicy, I can see how it would be delicious. My family enjoyed it, too, especially when I served it alongside tangy BBQ pulled pork. It’s a fire station “win” and one I definitely recommend trying.