Creamed corn and bacon cob loaf

Never out of fashion, and always moreish.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 10
  • Print
A cob loaf filled with a cheesy dip will be a winner at any gathering. This one is packed with melted cheese, crispy bacon and creamed corn - yum!
If you prefer, we also have a spinach version and both can be easily made vegetarian by removing the bacon.
Looking for more dip recipes?


Creamed corn and bacon cob loaf
  • 1 cob loaf
  • 1 tablespoon extra-virgin olive oil
  • 250 gram thinly sliced streaky bacon
  • 250 gram softened cream cheese
  • 300 gram tub sour cream
  • 3/4 cup grated pizza cheese
  • 400 gram can creamed corn
  • 1 bunch chopped chives
  • chargrilled corn and extra snipped chives, to serve


Creamed corn and bacon cob loaf
  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    Cut 4cm from top cob loaf to form lid. Scoop bread from centre, leaving 1.5cm edge. Tear bread into pieces. Bake for 4-5 minutes until golden.
  • 3
    Meanwhile, in a frying pan heat oil on medium. Saute bacon for 5 minutes until crisp. Drain.
  • 4
    In a large bowl, combine cream cheese, sour cream and pizza cheese. Stir ¾ bacon, creamed corn and chives through. Season.
  • 5
    Spoon dip into cob. Wrap in foil. Bake for 35 minutes. Remove foil. Top with reserved bacon. Bake for 5 minutes. Serve topped with chargrilled corn and extra snipped chives.

More From Women's Weekly Food