cheese bacon cob loaf

Cheese and bacon cob loaf is one of those crowd-pleasing favorites that seems to vanish in seconds at every gathering. With its golden crust and creamy, savory filling, it is pure comfort and really easy to share. I love making this when friends drop by last minute or for cozy nights in when everyone is after warm finger food in front of a movie.

The first time I made this, not a single crumb was left on the platter. Even my picky niece asked for the recipe because she wanted to bring it to her school party.

Ingredients

• Cob loaf 500g: Choose a fresh bakery loaf with a sturdy crust so it holds up to the baked filling
• Olive oil 1 tablespoon: Quality olive oil helps caramelize the bacon and onion
• Small onion finely chopped: Sweet onions add a base of flavor and melt right into the filling
• Diced bacon rashers 200g: Look for middle cut bacon with a good balance of fat and lean
• Chopped chives 2 tablespoons: For a fresh and mild herbal kick
• Cream cheese 250g softened: Softened to room temperature so it blends smoothly without lumps
• Cream two thirds cup: This gives the dip a rich silky texture
• Light sour cream two thirds cup: Adds tang and lightens up the filling so it is not overly heavy
• Grated cheddar cheese one and a half cups: Go for a bold mature cheddar for best cheesy punch

Instructions

Prepare the Loaf:

Carefully slice about four centimeters off the top of your cob loaf and hollow out the middle. Leave a shell about one and a half to two centimeters thick to hold all that oozy filling. Tear the inside bread into chunky pieces for dipping.

Cook the Bacon and Onion:

Warm olive oil in a skillet over medium heat. Add the chopped onion and diced bacon. Stir and cook for about five minutes until the bacon is golden and starting to crisp and the onions are soft and shimmering. If there is excess fat in the pan you can tip it out before mixing with the cheese.

Make the Filling:

In a large bowl combine the cooked bacon onion mixture with softened cream cheese cream light sour cream grated cheddar and chopped chives. Stir together until you have a smooth even mix. Taste and add a little salt and pepper if you like.

Fill the Cob:

Spoon the creamy mixture into the hollowed bread shell right up to the top. Place the loaf lid back on top. Arrange the torn chunks of bread all the way around the loaf on a lined baking tray.

Bake:

Pop the tray in a preheated oven at 180 degrees Celsius or 160 for fan ovens. Bake for about twenty minutes until the filling is bubbling cheese is melted and the bread chunks are toasty at the edges.

Serve and Garnish:

Sprinkle over some extra chives for color. Serve hot and let guests dig in with pieces of bread for scooping up the warm cheesy center. Best enjoyed straight from the oven.

Hands down my favorite ingredient here is the smoky crispy bacon. It makes every bite rich and flavorful. I remember the first time my family made this together for game night everyone kept sneaking bits straight from the baking tray before it reached the table.

Storage Tips

If you have leftovers wrap the cob loaf tightly and keep in the fridge. To reheat bake uncovered at 160 degrees Celsius for ten to fifteen minutes. Freeze the cheese filling on its own if you want to make ahead and defrost overnight before using. The bread is best enjoyed fresh.

Ingredient Substitutions

You can swap chives for spring onion or parsley if you prefer. Use ham or cooked chicken instead of bacon for a new twist. Any good melting cheese works but sharp cheddar gives the boldest taste. Low fat cream cheese is fine for a lighter version.

Serving Suggestions

Set out extra vegetable sticks like celery or sliced cucumber for dipping. This cob loaf also goes well with a crunchy green salad on the side. For big events make two small loaves so everyone gets a chance at the scooping.

Cultural and Seasonal Notes

Cob loaves have been a staple in Australian gatherings since the eighties and nineties. They are made to share and bring a nostalgic warmth to any table. Perfect for winter but also a hit at summer barbeques or picnics.

Seasonal Adaptations

Add blanched spinach for a green twist in spring. Try diced tomatoes or capsicum for color in summer. Swap in roast pumpkin cubes for an autumn version.

Three Useful Notes

Let your cream cheese soften fully for smoothest mixing. Sturdy bakery bread holds up much better during baking. If your bread chunks are browning quickly cover them with foil halfway.

Success Stories

Once I brought this to a holiday potluck and people I had just met that night asked for the recipe before dessert was even served. My mum now requests a cob loaf for every family birthday dinner. I always get asked for this recipe whenever I bring it along.

Freezer Meal Conversion

To make ahead for busy weekends prep the cheese mixture and freeze in a lidded container. On the day you want to serve defrost in the fridge overnight and fill your fresh cob loaf right before baking. Bread can go tough if frozen so always fill just before baking.

Bake this cheese and bacon cob loaf for your next get together and enjoy how quickly it disappears. Creamy, cheesy, and loaded with cozy flavor—everyone will be coming back for more.

Recipe FAQs

→ Can I use a different bread for this cob loaf?

Yes, you can swap the cob loaf for sourdough or other crusty round loaves. Just ensure the bread holds its shape after hollowing.

→ Is it possible to make this vegetarian?

Absolutely! Omit the bacon and add sautéed mushrooms, roasted capsicum, or spinach for a vegetarian version.

→ How can I keep the filling from becoming runny?

Be sure not to add extra liquid and drain cooked bacon and onion before mixing. This keeps the filling thick and creamy.

→ Can the cob loaf be made ahead of time?

You can prepare the filling in advance and assemble just before baking. For best results, bake fresh before serving.

→ What pairs well as a side with this dish?

Serve with fresh vegetables, crackers, or extra bread for dipping. It’s also great with a crisp green salad.