How to make cheesy chicken and corn Cob Loaf recipe

Posted under Recipes

17Oct
A long time ago, my youngest sister’s ex-boyfriend was celebrating his 21st birthday.
It was a Retro 70′s party hosted in the country (and at times, redneck) town of Casino, and I was dressed in a shockingly gaudy rainbow coloured shirt and tights.  There was a least one Michael Jackson lookalike with a huge afro ball of hair, plenty of glitter and nostalgic music to boot.
But the highlight of the night for me was the 70′s food!  I’m talking asparagus wraps, tuna mornay vol-au -vents, curried rice salad and I don’t think I am imagining that there was a pineapple upside down cake too.  It was on this night of splendid flashbacks that his mum brought out what has become possibly my favourite party food of all time. Cheesy Cob Loaf. It wasn’t long before myself and another friend stole the half-eaten platter and scoffed the lot!

Now, its my husband’s favourite snack of choice for football (rugby union) watching. It often appears on late Saturday afternoons when it is raining and we feel like a night off from cooking dinner…

Cheesy Cob Loaf:
Purchase a fresh cob loaf of bread (grain,wholemeal or white) from your local bakery.  Use a sharp knife to cut out a circular lid from the cob.  Be careful not to cut through to the base of the bread.  Use your hands to pull out the rest of the soft bread until you are left with just a crust bowl.  Slice all this bread (including the lid) into small pieces and place the lot on a tray that can go into the oven.

Filling: Place cubes of pre-cooked chicken (about 2 chicken breasts worth. We often buy a cooked chicken for this purpose to save time), one tin of corn kernels, a 250 gram tub of cream cheese, a 250 gram tub of sour cream and a packet of spring onion soup into a large saucepan and place it over medium heat, stirring constantly, until it is softened and well stirred.  Place this filling mixture into the cob crust and place the whole tray in a preheated oven (moderate temperature) for 15 minutes to toast the bread.

(Note: You can substitute your favourites- add bacon, tiny cubes of capsicum, chopped asparagus spears, peas or your favourite veggies…)

Serve immediately!

This is definitely NOT one for those trying to slim down but as a special treat, it is absolutely delicious and well worth a try!  My friends will surely agree.

3 Responses to “How to make cheesy chicken and corn Cob Loaf recipe”

  1. Katrina R.

    A friend introduced me to Cob Loaf a couple of years ago, and I had no idea what it was! She kept repeating, “cob loaf, cob loaf”, and I just looked blankly at her! Haha! Then I tasted it, and… oh dear… it was so good I kept walking past the table to grab sneaky mouthfulls all afternoon. YUM!!

  2. Lucy@dreamingaloud

    LOVE your piece in Rhythm of the Home this autumn, have shared it on my Dreaming Aloud Facebook page – know many of my readers will connect with it too!

  3. Amber Greene

    Yeah, Katrina. You know what I’m talking about! Definitely not for diets though!!!
    Thank you Lucy. I’ll head over and have a look now.

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