Cut the bacon crosswise into 1/4-inch pieces. Fry in a skillet over medium heat until bacon is crisp and has rendered its fat. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain. Reserve the bacon fat in the skillet.

Slice the tomatoes into 1/2-inch thick slices. Combine the cornmeal, flour, salt, and pepper in a shallow pan. Dredge the tomatoes slices in the cornmeal mixture.

Fry the tomatoes in the reserved bacon fat over medium heat, turning once, until golden brown. Takes about 2-3 minutes per side. Keep the slices warm in a low oven until all are cooked.

Pour out all but about three tablespoons of the bacon fat. Place the pan back over medium heat and add cream and salt, stirring to release any browned bits from the bottom of the pan. Add 1 to 2 tablespoons of the cornmeal mixture to thicken the gravy. Stir until the gravy is thick and bubbly.

To serve - place two halves of a toasted English muffin on a plate. Top with fried tomato slices, gravy, and bacon. Sprinkle with chopped fresh parsley if desired.