Ingredients
6 crusty bread rolls or 12 dinner rolls (I love Bakers Delight)
420g tin creamed corn
150g diced bacon, cooked
400ml sour cream
1 tsp garlic powder
1 cup grated cheese
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.