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Bacon and corn cob loaf

  • 0:15 Prep
  • 0:25 Cook
  • 8 Servings


  • 450g cob loaf
  • 2 teaspoons olive oil
  • 175g shortcut bacon rashers, diced
  • 250g block cream cheese, softened
  • 250g tub sour cream
  • 2 x 125g tins creamed corn
  • 2 shallots, thinly sliced


  • 1
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
  • 2
    Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
  • 3
    Heat oil in a large frying pan over medium heat. Add bacon. Cook, stirring, for 5 minutes or until bacon is browned. Remove from heat.
  • 4
    Add cheese, sour cream, creamed corn and most of the shallots. Season with salt and pepper. Spoon mixture into loaf. Top with lid.
  • 5
    Place on prepared tray. Arrange bread pieces in a single layer around loaf. Bake for 20 minutes or until golden. Garnish with rest of the shallots and serve with cut vegetables and extra crackers if desired.

Source: taste.com.au


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