Instructions

1. Heat 2 tsp. of oil in a frying pan. Once the oil begins to simmer, saute one small chopped onion.

2. Add the cream corn when the onions caramelize. The onions are caramelized once they are tender and brown, which takes about 25 to 30 minutes.

3. Roll the ham into a long cylinder-shape. Chop the ham into small pieces. Add the ham to the onion and corn mixture.

4. Top the creamy filling with 1 tbsp. of parsley.

5. Preheat the oven to 375 degrees F.

6. Spread butter over each slice of bread. Ensure that you cover the bread with butter, but do not saturate it with too much.

7. Use a sharp knife to remove the crusts from the breads. Discard the crusts or save them to make bread crumbs.

8. Spray the muffin tin with nonstick spray.

9. Cut the bread slices into round pieces that fit in the muffin tin with the butter side facing up.

10. Bake the bread cases for 10 minutes. They are finished once they are crisp and golden.

11. Top the cases with the hot filling.

12. Allow the cases and creamy filling to cool. Remove the bread casings from the muffin tins and serve immediately.