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.Test Kitchen tip