Best Cob Loaf Ideas

Cob loaf is the perfect accompaniment to any meal or great as an entree or party appetiser. The best thing of all is how many options there are for creating the perfect cob loaf every time, with flavours to suit any tastes or occasion.

With the help of our Brisbane Kids readers, we have compiled a list of some of the best cob loaf filling recipe ideas for you to try at home.

For a basic cob loaf recipe, cut around 4cm off the top of a cob loaf to form a lid, scoop out bread from the centre, leaving a 1.5cm edge. Add filling, top with bread lid and bake for around 20 minutes or until lightly toasted. Serve with the extra bread chopped up into small pieces for dipping. You may like to oven bake the bits of bread in the oven to make them crunchy for dipping. Its all about preference and how fancy you want to be.

Easy Cob Loaf Recipes

Bacon and Spring Onion Cob Loaf

Slow fry the bacon and spring onions and let them cool. Mix all the ingredients in a bowl, fill the cob and back on 180 degrees for 15-20 minutes.

250g cream cheese
250g cream
1 cup grated cheese
Bacon, diced and fried
Spring onions, diced

Bacon Corn and Cream Cheese Cob Loaf

Slow fry the bacon and spring onions and let them cool. Mix all the ingredients in a bowl, fill the cob and back on 180 degrees for 15-20 minutes.

250g cream cheese
200g sour cream
A tin creamed corn
Half tin corn kernels
4 large rashers bacon chopped
Spring onion/shallots finely chopped
300g grated cheese

Cheese and Spinach Cob Loaf

Cook and drain the fresh spinach or thaw and drain frozen and then use a sieve to get as much moisture out as possible. Chop finely if fresh. Mix all ingredients together. Fill the cop and bake at 180 for about 30 minutes or because there is no cheddar cheese you can add the lid, wrap in foil and slow cook for an hour. (Just check on it half way)

Fresh spinach about 250gms (you can use frozen if you really want)
250 grams of cream cheese
1 French soup onion mix
1/2 cup sour cream

Cheese and Bacon Cob Loaf

Simply slow fry the onion and bacon, let them cool, mix with the chives and then put all the ingredients int a bowl and mix. Bake until toasted on 180 degrees (15-20 minutes)

250 grams of cream cheese
2/3 cup sour cream
2/3 cup cream (thickened cream)
1/2 cups of shredded cheddar cheese
Small white onion finely chopped and fried
4 shortcut bacon rasher finely chopped and fried (add more if you love bacon a lot)
1 tablespoon of finely chopped chives

Mexican Cob Loaf

Mix the sour cream and the taco seasoning. Layer al the ingredients starting with the sour cream, followed by the salsa and then the cheese. Bake at 180 degrees for 20 minutes. You can also add cooked taco mince as another layer for a twist on this recipe.

1 packet of taco seasoning
1 jar of salsa
1 tub sour cream
Grated cheese

Chunky Vegetable Soup Bread Bowl

Make your soup, let it thicken so its more stew than a soup. Cool it to warm, add to the cob and bake on 180 degrees for 20 minutes.

Thick Vegie Soup with or without meat

Our tips for the best Cob Loaf

You can mix the ingredients on a slow heat on the stovetop or add straight into the cob loaf before adding to the oven to heat. It doesn’t matter which one you do but this might slightly alter the cooking time.
If you plan to mix without heating on the stove, let your cream cheese soften first to make it possible to mix by hand.
Cooking times will also change slightly depending on what sort of cheese/cream etc you use (full fat, trim etc).
If the “varying cooking times” concern you, don’t worry, you can’t ruin a cob loaf easily- just keep an eye on it.
Don’t overfill your cob loaf. You don’t want a mound sitting above the loaf. Imagine it is a bucket being filled with water, don’t go over the top.
Wrapping the cob in foil will help prevent burning. (If you do this add don’t forget to add the cob loaf lid first)
You may also wish to chop up a french stick for extra dipping bread as trust us, you will want more dipping bits.
To make your dipping bits crunchy, paint them with a small amount of olive oil and bake in the oven until brown.
Some people like to slightly bake their cob slightly first- this is all about preference.
If you haven’t realised so far, cob loaf is super easy to make, and really versatile with literally thousands of possible combinations. It’s all about practice, eat, practice eat, until perfect 😀
You can also make a cob loaf with longer more rectangular breads. There will be less filling for dipping (so you will want to buy more) but this is quite commonplace in the UK where they refer to them as breadboats.