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 a vegetarian version, we also have a spinach cob loaf
Creamed corn and bacon cob loaf
Never out of fashion, and always moreish.
- 15 mins preparation
- 45 mins cooking
- Serves 10
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Ingredients
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
Method
Creamed corn and bacon cob loaf
- 1Preheat oven to 180°C. Line an oven tray with baking paper.
- 2Cut 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.
- 3Meanwhile, in a frying pan heat oil on medium. Saute bacon for 5 minutes until crisp. Drain.
- 4In a large bowl, combine cream cheese, sour cream and pizza cheese. Stir ¾ bacon, creamed corn and chives through. Season.
- 5Spoon 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.
