• 1 bacon slice, finely chopped
  • 2 cups Darian corn kernels
  • 2 cups self raising flour
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup olive oil
  • 3 tablespoons chopped parsley
  • 1/2 teaspoon salt


Brush a muffin tin with oil. Preheat the oven to 200ºC. In a non-stick pan gently cook the bacon until crisp. Boil corn in lightly salted water for 1 minute, drain thoroughly. Sift the flour into a bowl. Beat eggs with milk and oil. Pour into the flour and add the corn and bacon, parsley and salt and stir lightly. Divide between the muffin pans and bake for about 20 minutes, until firm and dry. Grated cheese can be added to the recipe, or scattered over the top of the muffins before baking.