Cheesy bacon and corn cob loaf

Eat Canberra

I love seeing everyone’s reaction when I turn up to a party with a cob loaf in hand. What’s not to love about something that you eat the dip AND what it’s served in! There’s no denying that it’s seriously amazing and it’s always a winner with my friends and family. It’s also really easy and doesn’t take long to whip up. Although cob loafs are a little old school there’s something about them and they’re a people pleaser for any occasion.Today is you’re lucky day because it’s the day that I share my recipe with you because it needs to be enjoyed by everyone! Happy New Year! You can thank me later 🙂


1 x cob loaf

4-5 rashers of bacon, trimmed and finely diced

1 small brown onion or half a bunch of green shallots, finely diced

1 clove garlic, finely diced

2 x 250g packets of Philadelphia cream cheese, softened

½ cup sour cream

Packet of French onion soup mix (use half to start with and then add more to suit your taste)

1 x 420g creamed corn (use half a tin or a smaller tin if you don’t want as much corn)

1-1 1/2 grated tasty cheddar cheese

salt and pepper to season

Parsley to garnish

What now?

  1. Line a tray with baking paper and preheat the oven to 200 degrees. Cut the top of the cob loaf so you have a lid and pull the inside of the loaf apart so you have big pieces of bread and you’re left with the crust shell. Be careful not to make the crust too thin otherwise it may not hold the dip. Place the pieces of bread evenly on the tray around the crust and tilt the bread lid on the side so everything toasts evenly. Place the tray in the oven for 10 minutes or until the bread begins to turn a light golden colour.
  2. Place the onion in a fry pan over medium heat and cook until translucent then add the bacon. Cook until the bacon starts to get slightly cripy and then add the garlic and cook for another minute. Set aside.
  3. Place all other ingredients in a microwave safe bowl and add the bacon and onion mix. Mix until well combined and then place the bowl in the microwave on 1-minute bursts. Mix well between each minute and cook until the cheese is melted and the dip is warm. Season with a little salt and pepper and add more French onion mix if needed. When you’re happy with the flavour of the dip pour it in the lightly golden crust shell and place it back in the oven for another 10 minutes or until the dip is lightly golden on top and the bread is toasted well.
  4. Serve it on a tray on transfer it to another plate and garnish with some chopped parsley. Sit back, enjoy and watch everyone devour it!

Eat Canberra