Cob Loaf Recipe | Cooking with Nana Ling

It’s an Aussie favorite that screams ‘retro’, ‘comfort food’ and ‘party’ all at the same time!

This cob loaf recipe features three popular dip options—cheese, ham and chives, cheese and bacon, and spinach and cheese.

This cob loaf recipe can be made in about half an hour and is always a hit at parties or as a casual meal.

As well as the three dip options, you can also get creative and start substituting to create your own delicious cob loaf creation! Let me know in the comments below if you come up with a great flavor combination.

Ingredients for this Cob Loaf recipe

To prepare this recipe, you will first need these basic ingredients:

• 1 medium-sized corn on the cob (approx. 500 grams)
• small onion
• olive oil
• cream cheese
• thickened cream (heavy cream)
• sour cream
• shredded cheese (a mixture of cheddar and pizza cheese works best)
• White wine (preferably dry, but I sometimes use Moscato, which is often open in my fridge and works well).

Including the white wine in this recipe — an idea I borrowed from Swiss cheese fondue recipes — truly makes this one of the best cob loaf recipes you will find. The white wine helps balance the flavors and takes the cheesy dip to the next level.

Cob Loaf Dip: Flavor Variations

For cheese bacon cob loaf, you’ll also need shortened bacon slices and fresh chives.

For spinach and cheese drumsticks, you’ll also need a frozen spinach and French onion soup mix.

For cheese-ham-chives-Kolbenbrot you also need ham and fresh chives.

Here’s how to make this easy cob loaf recipe

Start by preheating your oven to 180 degrees Celsius (convection) or equivalent.

Using a large bread knife, cut the top of the loaf about 4cm from the top and cut into wedges. These pieces of bread are used to serve with the piston bread – you dip them in the cheese mixture.

Next, cut out the center of the loaf – with the knife and then your hands Pull bread out until you have a bread “bowl” 1-2 cm thick.

Tear or roughly chop the inner bread.

Add these breadcrumbs to the chunks from the top of the corn on the cob, place on a baking sheet and place in your heating oven to toast for about 10 minutes.

Begin by preparing the dip—but time yours to remember to remove the bread pieces from the oven once they’re toasted.

Prepare the dip by adding the olive oil to a pan and sautéing the onion and ham/bacon/spinach over medium-high heat for a few minutes.

Add the white wine and cook for 30 seconds.

Add sour and thickened cream (and French onion soup for spinach cheese cob loaf) and heat over low heat for a minute.

Add the cream cheese and 1 cup shredded cheese and stir until the mixture is smooth.

Add 2/3 of the chives (for ham or bacon sandwiches) and stir through.

Pour or scoop the mixture into your bread bowl.

Scatter over the remaining grated cheese and chives (for ham or bacon sandwiches).

Place in the oven and bake for 15 minutes.

Serve with the toasted bread pieces.

You can also add some other things e.g. B. Carrot and celery sticks that go well with the dip.

Frequently asked questions about recipes

Q. Wondering where to buy Cob Loi?

Most bakeries and some supermarkets sell cob loaf, a crusty round bread made into a large loaf.

Q. Wondering what to serve with Cob Loaf?

They serve the corn on the cob with the pieces of bread made from the top and inside of the corn on the cob. You can also add some carrot, celery, or other vegetable sticks to dip into the cheese mixture.

Q. Do you eat the bread “bowl”?

It would be a crime not to!

Q. Can you reheat cob loaf?

It’s best served immediately, but I reheated it covered in aluminum foil the next day.

Q. Does Cob Loi have a bad reputation?

Matt Preston apparently described the stuffed corn on the cob as “sticky and stale.”

But it’s been a favorite for decades, and for good reason!

Crusty bread, gooey cheese, bacon… how could anyone not love a stuffed corn on the cob?

Q. Do you have any other old school recipes like this cob loaf recipe?

So many! Start with the bread recipes or the Aussie collection. The old-fashioned discs are also popular.