Creamed Corn, Parsley & Bacon On Muffins - cooking recipe

Ingredients

2 slices bacon, chopped
440 g canned creamed corn
1 tablespoon parsley, finely chopped
4 English muffins, toasted
butter (optional)

Preparation

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