Creamed Corn, Parsley & Bacon on Muffins

Total Time
7mins
Prep
2 mins
Cook
5 mins

This is a simple & tasty brekky or lunch. I found this in a healthy heart cookbook. Tastes just as great on leftover damper instead of muffins too.

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Ingredients

Nutrition

Directions

  1. Fry bacon in a non-stick pan until crisp; drain.
  2. Heat corn in a pan over a low heat, add in bacon & parsley.
  3. Spread muffins with butter and top with corn mixture.
  4. Serve garnished with extra parsley if desired.
Most Helpful

4 5

This was an interesting breakfast. It was simple and easy to make, however I thought it was missing something. Next time I might use a dash of hot sauce or a little salsa on top.

5 5

The DM and I have just enjoyed this simple and delicious recipe for lunch. I used a 310gm can of creamed corn (heated in the microwave) and 2 rashers of short cut rindless bacon and chives and split and toasted 2 english muffins. Yummy. Thank you Mandy. Made for Edition 3 - Make My Recipe - a game of tag.