3 different cheeses, crisp smoky bacon and thickened cream encased in a crispy bread shell, our favourite cob recipe cob recipe is loved by kids and adults alike. Bring out this bubbling beauty for guests or a fun dinner for the family.
How to make this cheese and bacon cob recipe: key tips
The most important step when making our cheesy cob recipe is to make sure your cream cheese is at room temperature. This makes it easier to mash with the bacon mixture and remaining cheeses. To help the bread top and pieces become extra crispy you can spray with oil or brush with melted garlic butter.
Key ingredients in our cheesy bacon cob loaf recipe
I like to use thickened cream when making this recipe, but pure cream will work, or you could substitute half with sour cream. It’s better to grate your own mozzarella and tasty cheese but the pre-shredded cheese can be used to make this super easy cob recipe even easier. This amazing cob loaf can be twisted to make it your way, with some of our readers adding cayenne pepper, spinach or chives.
Cheese and bacon have had a long and enduring relationship. Celebrate these flavours through making our classic quiche Lorraine, spaghetti carbonara, mac and cheese or Australia’s favourite, zucchini slice.
Ingredients
- 250g bacon rashers diced
- 1 onion diced large
- 250g cream cheese
- 1 1/2 cups cream
- 2 cups Woolworths Mozzarella Shredded Cheese
- 1 cup tasty cheese grated
- 1 cob loaf
Method
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Step 1Cut the top off cob loaf and pull the soft bread out.
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Step 2Place the top and stuffing aside.
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Step 3Fry onion and bacon, place in a bowl
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Step 4Add the block of softened cheese, cream and grated cheeses. Mix well and fill the cob loaf.
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Step 5Place bread lid on and wrap in foil.
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Step 6Bake at 180C for 45 minutes.
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Step 7Remove foil and cook for a further 10 minutes.
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Step 8Add the bread pieces and bake for 7-10 minutes to crisp up.
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Step 9To serve, place on a heat resistant platter with crispy bread pieces around the outside to use as dippers and vegetable sticks.
Equipment
- 1 frying pan
- 1 bowl
Recipe Notes
When do you eat cob loaves?
Cob loaves were invented to share, so anytime there are more than a couple of hungry mouths around seems right to me. From a Friday night budget dinner or footy grand final party to a hens night. You can also wrap in foil once cooked and take it to a picnic.
And while designed to share, there is absolutely nothing wrong with cutting back the filling and stuffing it into a smaller loaf for a decadent treat for one.
Is cream cheese really cheese?
Cream cheese is a fresh cheese made from milk and cream. While most cheeses require aging from anywhere between a couple of weeks to months or years, fresh cheeses like cream cheese, ricotta, mascarpone, and cottage cheese can be eaten straight away. Its mild flavour makes it perfect for dips and cheesecakes. Commercial cream cheese also has a natural thickener added to it, usually locust cream gum (also known as carob bean gum). This thickener helps stabilise the other ingredients when cooking, guarding against splitting.
Can you freeze cob loaf?
Yes, you can freeze cob loaf! Make the filling and place it in the hollowed-out bread, wrap in a double layer of aluminium, foil and store in the freezer for up to two months. The cob can then be cooked straight from frozen, just cook it for a bit longer. To check if it’s ready, stick a metal skewer or knife into the dip. Touch the skewer lightly with your thumb and forefinger. If it feels warm or hot it’s ready.
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