Just about the best corn muffin recipe in my collection comes from Sea Island Resorts, a genteel and posh vacationing outpost located on a private island off Southeast Georgia’s Atlantic coast.

Sea Island has a habit of winning the hospitality industry’s top awards, racking up five stars for luxurious accommodations, world-famous golf and wonderful Southern-accented food.

Although the resort’s dining venues include the fancy formal, casual clubby and beachside basic, all of the restaurants serve bacon-packed cornbread muffins on request.

“We don’t dare stop making these muffins,” said one chef,  “generations of guests returning to Sea Island year after year wouldn’t stand for it.”

The chef also said that the muffins are best if the batter is made in advance and refrigerated about 24 hours before baking. This advance prep works to the advantage of busy home cooks who can, with almost no effort, serve home-made hot muffins in a variety of situations including breakfast for houseguests, informal family dinners and dinner-party extravaganzas.

BACON CORNBREAD MUFFINS                         Photo by Katherine Bish



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.