Side Dish, Snacks
September 25, 2014
2 hrs 10 mins
1 x cob loaf
1 x can of corn kernels
1 x can creamed corn
1 x block cream cheese
150 grams sour cream
250 grams bacon pieces
1/2 cup mozzarella cheese
1/2 cup of tasty cheese
1/2 cup spring onions chopped
Black pepper to taste.
1Cut a lid off the cob loaf
2Remove as much bread from the centre making a hollow loaf
3Put bread pieces aside for later.
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.
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.
Submitted by Tanya Owen
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.
December 12, 2020
Can someone tell me what size cans to use for the corn kernel and creamed corn???
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.
April 17, 2017
Family favourite. Love it. So easy.
December 8, 2015
Everyone loves this cob loaf. I have had many requests for the recipe
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