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.
- 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)
- Preheat oven and a cast iron skillet to 400 degrees F.
- Bring the milk to a boil in a double boiler (or a makeshift one).
- Add cornmeal and allow it to thicken a little on the stove, stirring.
- Remove from heat. Add butter and salt and beat well.
- Allow mixture to cool on the counter for about 15 minutes.
- Add well-beaten egg yolks and stir.
- Just before baking, add well-beaten egg whites and stir.
- Pull out the hot skillet and add one tablespoon olive oil to the skillet.
- Pour corn bread batter into the skillet (it will sizzle and starting cooking immediately).
- Return to oven and bake 25 minutes.
Check out these other Irish recipes from Grandma’s book!