Creamed Corn Parsley Bacon on Muffins
Indulge in the rich, savory flavors of Creamed Corn Parsley Bacon on Muffins! This easy-to-make recipe combines velvety creamed corn infused with a touch of Parmesan, crispy crumbled bacon, and a fresh pop of parsley, all layered atop perfectly toasted English muffin halves. With a creamy, buttery sauce base and the satisfying crunch of golden bacon, this dish is the ultimate comfort food for breakfast, brunch, or even a quick snack. Ready in just 25 minutes, it’s a crowd-pleasing combination of sweet, salty, and herbaceous flavors, perfect for any occasion. Served warm and garnished with parsley, these loaded muffins are sure to become a family favorite! Keywords: creamed corn, bacon, English muffins, brunch recipe, quick and easy savory recipe.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 cup Canned sweet corn (drained)
- 0.25 cup Parmesan cheese (grated)
- 4 slices Cooked bacon (crumbled)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces English muffins (halved and toasted)
Instructions
Melt the unsalted butter in a medium saucepan over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually stir in the whole milk, whisking constantly to prevent lumps. Cook for 2-3 minutes until the sauce thickens.
Add the drained sweet corn to the saucepan and stir to combine.
Mix in the grated Parmesan cheese, salt, and black pepper. Cook for another 1-2 minutes until the cheese melts and the mixture is creamy. Remove from heat.
In a separate skillet, crisp up the bacon until golden and crumbly. Transfer to a plate lined with paper towels to drain excess grease, then crumble into small pieces.
Stir the chopped parsley into the creamed corn mixture, reserving a small amount for garnish.
Toast the English muffin halves until lightly golden.
Spread an even layer of the creamed corn mixture onto each toasted muffin half.
Sprinkle the crumbled bacon on top of the creamed corn layer.
Garnish with the reserved chopped parsley for a fresh finish.
Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 34.8 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1392 mg | 107% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
