Directions
1Cut a lid off the cob loaf
2Remove as much bread from the centre making a hollow loaf
3Put bread pieces aside for later.
Dip filling:
1Mix cheeses, cream, spring onions and back pepper together
2( if cream cheese is hard just soften in microwave for a minute)
3Cook bacon pieces in fry pan for 5 minutes and add too mixture.
4Stir through .
5Add mixture into the cob loaf , fill completely to the top.
6Place some aluminium foil over top of loaf and lid and bread pieces
7In the SC around the loaf.
Cook
1Cook on high for about 2 hours with tea towel under lid checking it after 1.5 hours to see if the bread is crunchy, when it is remove it.
2if it doesn't go crunchy or you want it golden just chuck it in the oven for 20 mins.
3Dip is ready when it is completely heated through, test with spoon, I stir mine to make sure.
4ENJOY.
Submitted by Tanya Owen
5 Reviews
Hayley Clarke
December 12, 2020
Can someone tell me what size cans to use for the corn kernel and creamed corn???
Paul
December 5, 2020
What a fantastic recipe Tanya, the cob loaf I make the most and my kids keep asking me when are we having it again.
Thanks
Kath Watkinson
April 17, 2017
Family favourite. Love it. So easy.
Meagan
December 8, 2015
Everyone loves this cob loaf. I have had many requests for the recipe
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Kate
January 10, 2021
I used large cans of corn: 420g. I don’t think smaller cans would fill up the cob loaf with enough dip.