One of the fortunate few in my home may claim not just one, but two paramedics. My father-in-law is a retired fire and my brother-in-law is a captain at the Cedar Rapids Fire Department, Station 4. I’m happy of them for choosing a job requiring so much fortitude and devotion, they’re really soldiers. Beyond my respect for their bravery, I likewise love their food tales. What they make at the fire is one of my friends. The novelty of feeding a group of eager firefighters piques my interest, as do the “anything goes” dishes they come up with for the voracious team. If it calls for bottles and packaged foods, all the better. I’ve heard about their great vases of chile and soups made with shredded burgers, product of broccoli dish, shredded cheese, and tater tots. I recently learned about the special method used by his fire to make cornbread: boxed wheat muffin mix and boxed cake mix. I knew I had to give it a try and it did n’t disappoint. How To Make Firehouse 4 Cornbread To make Firehouse 4 Cornbread, you’ll need one 8.5″ box of Jiffy corn muffin mix and one 13.25-ounce field of yellow cake mix, along with the ingredients listed on the items (eggs, milk, and fuel ). Place a large ( 11- or 12-inch ) cast iron pan on the middle oven rack and preheat the oven to 375°F. Stir the dry components in a large plate with the wet ingredients in a smaller, independent dish while the oven is preheating. Add the dry ingredients to the damp and mix until combined. Replace the hot pan thoroughly and add one or two tablespoon of butter. Put the dough and swirl it around until the bottom and sides are covered. Bake until top is beautiful and a toothpick inserted in the middle comes out clean, 25 to 30 days. Just Recipes / Sara Haas How To Serve Firehouse Cornbread My brother-in-law told me that oak sugar, butter, and honey are the most popular topping at the fire. The bread is generally cake and, consequently, leans more into the “dessert” class, but it’s frequently enjoyed as a part meal alongside chili and anything grilled. I adore how sweet and moist this cornbread is because of how soft and fluffy it is and how soft it is on the inside. It was lovely, indeed, but paired with anything spicy, I can see how it may be delicious. I served it alongside tart BBQ pulled pork, which my family and I both enjoyed. It’s a blaze place “win” and one I absolutely recommend trying.

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