Irish Spicy Cornbread

Irish Spicy Cornbread


"A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do."
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30 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven and skillet to 400 degrees F (200 degrees C).
  2. In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 57 Ratings

Most helpful positive review

This is one GREAT taste. Served it with Bean and Pasta Soup. Both my sisters requested copies of the recipe.

Most helpful critical review

Too much flour - not enough corn meal.

This is one GREAT taste. Served it with Bean and Pasta Soup. Both my sisters requested copies of the recipe.

Cooked the cornbread in a waffle maker. Turned out great. No ones wants it baked in an oven any more.

wow this was fantastic!! i cut down on the spices by half (for the kids) and baked it in a pyrex pan. Place pan in the oven with butter to warm and melt(not to long though, don't want the butter...

This was soooo good. Of course, I had to play around a little, and melted butter in the skillet instead of cooking spray. Also added a half can of creamed corn and cut back a little on the mil...

This turned out great. I didn't have cayenne pepper so instead I used ancho and chipotle pepper. For the hot pepper sauce I used about two teaspoons tabasco sauce and five teaspoons of a green c...

This is a WONDERFUL recipe! Cooked up so pretty and fluffy. Very simple and tasty. Just enough spices. This ones a keeper!!! Thanks for sharing! :)

This cornbread is delicious and not as spicy as I thought it would be. It is very light and turns a golden brown. This will be my cornbread recipe from here on out.

Great cornbread. I used powdered sugar. Not too hot or mild, just right! Gone in a flash. Thank you.

Brad, This is a great recipe. We converted it to serve 25 then made four batches to serve at a Children's Camp in Northern Canada. Thanks!