Dinner ideas

Cheesy cob loaf baked rolls

Whether you're in the great outdoors or cosy indoors, this recipe makes great use of canned soup, cheese and bread rolls.
Mini corn cob loaf in cast iron skillet

This mini corn cob loaf recipe is great over a glowing campfire and just as fun in the oven. Terrific for feeding a crowd and delicious alongside a tender camp oven lamb roast while you learn how to make a basic damper.




Prepare a fire to glowing coals.


Combine soup, three-quarters of the cheddar, the sour cream, half the green onion and the eggs in a large bowl; season with salt and pepper.


Using a serrated knife, remove tops from bread rolls and reserve. Using a spoon, scoop out the soft bread from the rolls, leaving a 1cm-thick shell. Place hollow rolls in a camp oven fitted with a rack; divide soup mixture evenly into each roll. Sprinkle with remaining cheese and green onion.


Cover camp oven with lid and suspend 20cm above hot coals; cook for 25 minutes or until the filling is puffed and set. In the last 5 minutes of cooking time, add bread lids to the oven to warm and crisp.

You can make this recipe in the oven preheated to 180˚C/160˚C for 25 minutes or until warmed through.

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