Corn and Bacon Cobb

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In September, the Kedron-Wavell Women’s Auxiliary held their annual charity morning tea. A wonderful morning was had by all. 

“A huge thank you to all who attended and helped raise funds for the charities the Women’s Auxiliary supports. And thank you to the volunteers who did a fantastic job getting ready to host the many guests,” said Carmel Gould OAM, president of the Women’s Auxiliary. 

This month’s recipe is thanks to current member Margaret Atkinson. It’s perfect for outdoor entertaining as the weather warms into Spring. 

Ingredients 

  • 1 onion, chopped 
  • 4 bacon rashers, diced 
  • 250 gm Philly cream cheese 
  • 250 gm cottage cheese 
  • 1 tin creamed corn 
  • 1 Cobb loaf (round loaf), hollowed out (keep lid) 

Method

  1. Cook the bacon and onion. 
  2. When cooled slightly, mix the bacon and onion with the cheeses and corn until well combined. 
  3. Hollow out a Cobb loaf reserving the lid and tearing the bread into medium sized chunks. 
  4. Place the mixture in the hollowed out Cobb loaf on a baking sheet.  
  5. Place the lid of the loaf on top and warm in a moderate oven. Halfway through, add the bread chunks on the baking sheet scattered around the Cobb to toast lightly. 
  6. Sprinkle with fresh spring onions or charred corn and crispy bacon pieces if desired. 

Serve warm with bread from loaf.

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