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10 minutes
15 minutes
25 minutes
- 125g can creamed corn
- 126.25 gm cream
- 82.50 ml parmesan, grated
- 62.50 ml semi-dried tomatoes, chopped
- 3 green onions, finely chopped
- 2 rashers bacon, trimmed, finely chopped
- 20.00 ml parsley, chopped
- Preheat your oven to 180C and generously grease two 12-hole mini muffin pans.
- Combine all ingredients in a bowl and season to taste with a whisk.
- Divide mixture evenly between pans. Bake for 10-15 minutes until set. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely. Keep stored in an airtight container in the fridge until ready to enjoy.
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