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Mini cob loaf dip! Creamed Corn

  • Author: Chantelle Ellem

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

  1. Preheat your oven to 180°C (fan-forced).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Unwrap the mini cobs, place them on a platter, and serve with the toasted bread pieces on the side for dipping. Sprinkle with chives.