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.

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.

Reviews

(2)
Most Helpful

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.

morgainegeiser February 14, 2010

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.

I'mPat March 04, 2008

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