• Serves 10
  • 15 mins prep
  • 45 mins cook

Creamed corn and bacon cob loaf

cob loaf dip corn

Never out of fashion, and always moreish, 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!


Creamed corn and bacon cob loaf

  • 1 cob loaf
  • 1 tbsp extra-virgin olive oil
  • 250 g thinly sliced streaky bacon
  • 250 g softened cream cheese
  • 300 g tub sour cream
  • 3/4 cup grated pizza cheese
  • 400 g 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.
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