Make these easy mini cob loaf dips with creamed corn and bacon – the ultimate no-share appetiser! Quick, cheesy, and perfect for parties or solo snacking.
If you’re anything like me, you love a cob loaf… but sometimes you don’t want to share. Enter these mini cob loaf dips. They’ve got everything we love about the original – creamy, cheesy goodness with bacon and creamed corn – but served in cute, single-serve bread rolls.
They’re easy to make, perfect for parties, picnics, or late-night snacks, and you don’t need to worry about double-dipping. Everyone gets their own. 🙌🏻
Why you’ll love this recipe:
So fun to serve. They look impressive, but they’re actually super easy.
No sharing required. Everyone gets their own cob. (Introverts, rejoice!)
That filling. Creamed corn and crispy bacon = flavour-packed comfort food.
Perfect for entertaining. Make them ahead of time and bake when ready.
Customisable. Swap bacon for ham, add spring onions, or spice it up with chilli.
How to make mini cob loaf dip
- Preheat the oven
Preheat your oven to 180°C (fan-forced).
- Hollow out the rolls
Using a sharp knife, carefully slice the tops off your bread rolls (keep the lids!). Scoop out the inside bread and tear it into bite-sized pieces. Arrange the rolls and the torn bread pieces on your tray.
- Toast the bread
Place the tray in the oven and bake for about 10 minutes, or until the bread pieces are lightly toasted. Set aside the toasted bread for serving.
- Make the filling
In a large bowl, combine the creamed corn, cooked chopped bacon, garlic powder, grated cheese, sour cream, and a little salt and pepper. Mix until well combined.
- Fill and bake
Spoon the creamy corn and bacon mixture into each bread roll. Wrap each roll in foil and place back on the tray. Bake for 15-20 minutes or until the filling is hot and bubbly.
- Serve and enjoy
Unwrap the mini cobs, place them on a platter, and serve with the toasted bread pieces on the side for dipping.
Mini cob loaf dip! Creamed Corn
Ingredients
Chives, chopped (to garnish)
Instructions
- Preheat your oven to 180°C (fan-forced).
- Using a sharp knife, carefully slice the tops off your bread rolls (keep the lids!). Scoop out the inside bread and tear it into bite-sized pieces. Arrange the rolls and the torn bread pieces on your tray.
- Place the tray in the oven and bake for about 10 minutes, or until the bread pieces are lightly toasted. Set aside the toasted bread for serving.
- In a large bowl, combine the creamed corn, cooked chopped bacon, garlic powder, grated cheese, sour cream, and a little salt and pepper. Mix until well combined.
- Spoon the creamy corn and bacon mixture into each bread roll. Wrap each roll in foil and place back on the tray. Bake for 15-20 minutes or until the filling is hot and bubbly.
- Unwrap the mini cobs, place them on a platter, and serve with the toasted bread pieces on the side for dipping. Sprinkle with chives.
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