Creamed Corn, Parsley & Bacon on Muffins |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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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:
2 slices bacon, chopped |
440 g canned creamed corn |
1 tablespoon parsley, finely chopped |
4 english muffins, toasted |
butter (optional) |
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.
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