Irish Corn Bread

This is an Irish Corn Bread recipe that doesn't use flour or sugar. It is great served warm with a pat of putter on top! Naturally Gluten Free.

I have one more recipe for you all from Grandma Devlin’s old handwritten recipe book:  Irish Corn Bread.  This recipe is different than any other corn bread I’ve eaten before.  For one thing, the recipe doesn’t use any flour or sugar.  To me, it tastes more like a cross between polenta and cornbread.  It is very good served warm with a pat of butter.

The recipe gives instructions to bake in a “quick oven”, but doesn’t give a precise temperature or time.  I googled it, and it looks like a quick oven means between 375-400 degrees.  So I baked it at 400 degrees for 25 minutes and it came out great.

The recipe also doesn’t say what kind of bakeware to use.  I decided to use my 10-inch Lodge Cast Iron Skillet.  I love cast iron and use it for almost everything.

Preheat the oven with the cast iron skillet inside. When you’re ready to bake the corn bread, pull out the skillet, add a little olive oil, then pour in the batter and return it to the oven.

Irish Corn Bread
Prep time

Cook time

Total time


This is an Irish Corn Bread recipe that doesn't use flour or sugar. It is great served warm with a pat of butter on top!
Recipe type: Bread
Cuisine: Irish
Serves: 8-10

  • 4 cups milk
  • 2 cups yellow cornmeal
  • 3 eggs, separated and beaten
  • a good "lump" butter (4 tablespoons worked great for me)
  • 1 teaspoon salt
  • 1 tablespoon olive oil (for the skillet)

  1. Preheat oven and a cast iron skillet to 400 degrees F.
  2. Bring the milk to a boil in a double boiler (or a makeshift one).
  3. Add cornmeal and allow it to thicken a little on the stove, stirring.
  4. Remove from heat. Add butter and salt and beat well.
  5. Allow mixture to cool on the counter for about 15 minutes.
  6. Add well-beaten egg yolks and stir.
  7. Just before baking, add well-beaten egg whites and stir.
  8. Pull out the hot skillet and add one tablespoon olive oil to the skillet.
  9. Pour corn bread batter into the skillet (it will sizzle and starting cooking immediately).
  10. Return to oven and bake 25 minutes.


Check out these other Irish recipes from Grandma’s book!


  1. katherine

    this is the recipe i use for making Spoon Bread, a southern staple and delicacy / and i am glad for the reminder / thanks

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  2. Katherine

    actually i separate the eggs / add the yolks / beat up the whites and fold in / this is more like a souffle than a bread / eat it with a spoon (yay spoon bread) and a chunk of butter / the Irish brought good recipes and they merged with the ones here as corn is a ‘new world” foodstuff

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      Wow that is cool! I had no idea…I like learning where recipes come from and how they evolved. I need to try spoon bread, it certainly sounds delicious with a chunk of Irish butter. I think this recipe is probably stiffer than spoon bread (since it holds its shape and you need a fork to eat it).

  3. Kate

    I had a bunch of cornmeal on hand from a different recipe and was looking for a way to use it… stumbled upon your blog via tastespotting. I was happy because I was looking for recipes that didn’t call for loads of white flour, which I tend to try to avoid in cooking. Anyway, I just made this and it is UNREAL. So hearty, flavorful and dare I say…nutritious! I love these old simple recipes with real ingredients cutely described (“good lump”!!!)… Almost more taste-based than anything else. I love it! The texture is great too–love the dense, moist feel of it. Thank you & thanks to your auntie as well!

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      Hi Kate! You totally just made my day! I always love to hear when somebody makes a recipe on my blog that they love! I tend to avoid white flour as well, and most of my recipes will have either whole-wheat or arrowroot instead. I do love the descriptions in the old cookbook, I think it makes them even more special 🙂 Thanks for stopping by!

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