Sea Island Georgia Bacon Cornbread Muffins

                                                         

 Am I a true Southern cook? Sweet Cornbread vs. Old Fashioned Southern Corn Bread and Molasses.

 Sea Island Georgia Bacon Cornbread Muffins

My parent's were confused by my existence. I look just like my father and my mom remembers my birth fondly so they new I was one of theirs but they always wondered about my southern heritage. I do not like iced tea, tomatoes were so so (until I discovered summertime homegrown tomatoes) and I still prefer Pepsi over Coke...obviously the biggest puzzle as I am an Atlanta born girl, hometown to Coca Cola.

My grandmother and mother both made skillet cornbread in a great  big black iron skillet seasoned for generations with bacon and fatback, Crisco and butter. There was nary a crystal of sugar in the cornbread. They served it with molasses and butter. My sister still remembers the cornbread fondly. I remember a sour brick.

I would not touch it. Mom would finally bring out the maple syrup just for me and I would drench the wedge into a soggy sponge-like concoction until I felt it was palatable enough to eat.

In a tasting among friends, I won the cornbread test. Our business, Comfort Food...Instead of Flowers, always offers  a moist, light, slightly sweet cornbread mini-loaf with honey butter as a side to either soups, salads or entrees. It is a winner and we have sold it separately to clients for them to store in their freezer.

But, my all time favorite cornbread muffin recipe is from The Cloisters in Sea Island, Georgia. They have served these for generations and even with their upscale renovations they continue to serve these sweet muffins, full of bacon and butter in their five-star restaurants.  We will begin to offer these miniature muffins in our Sweets and Such section of the menu but if you feel the need to bake here is the recipe. Enjoy!

SEA ISLAND RESORT’S BACON CORNBREAD MUFFINS

Yield: 24 muffins

1 cup unsalted butter

1/2 cup granulated sugar

3 eggs

1/4 cup (2 to 3 strips) cooked crumbled bacon

1 (14-3/4 ounces) can creamed corn

1 cup shredded Cheddar cheese

1-1/2 cups yellow cornmeal

1-1/4 cups bread flour

3 tablespoons baking powder

1-1/2 teaspoons salt

2 tablespoons milk

Shortening to grease muffin cups

Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add remaining ingredients and mix until well incorporated. Refrigerate batter in a covered container for at least 24 hours.

When ready to bake, preheat oven to 400°F.  Generously grease 24 (2-1/2 inch) muffin cups. Spoon batter into cups and bake until muffins are set and golden brown, about 18 minutes. Serve muffins while they are warm.