The Peerless Hotel
Bed and Breakfast Inn

Ashland, Oregon

Specialty Recipe

Bacon and Fresh Corn Muffins

Ingredients

6 slices of bacon

1 cup all purpose flour

1 cup yellow cornmeal

3 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 egg

1/2 cup fresh corn kernels

Preheat oven to 400 degrees. Butter muffin tray.

In frying pan, fry the bacon until crisp. Remove to paper towels to drain and cool. Reserve 1/4 cup of drippings. Combine the cooled bacon and set aside.

In medium bowl stir and mix the flour, cornmeal, sugar, baking powder, and salt. Set aside. In a small bowl whisk together the milk, egg, corn kernel and reserved bacon dripping until well blended. Add to the combined dry ingredients, along with the crumbled bacon, and stir until just blended.

Spoon into the prepared muffin tins, filling each with about 2/3 full. Bake 15 minutes. Cool and remove from tin. Makes one and a half dozen.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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