Bacon and Corn Cob

2-3 bacon rashers
1 onions peeled and sliced
few shallots chopped
440g creamed corn
310g can corn kernels
250g sour cream
1 round cob loaf
1 cup grated tasty cheese
small bunch of chives
cracked black pepper
cayenne pepper

Chop bacon and fry in greased pan for few minutes. Add onion and fry gently until soft. Add chopped shallots and cook for a minute longer. Empty this into a bowl and add creamed corn and drained corn kernels, sour cream and grated cheese. Mix well then season with fresh cracked black pepper and a tiny pinch of cayenne pepper.
Carefully slice the top from the bread and reserve it for the ‘lid’. Remove the soft bread in the middle of loaf and cut or tear this into chunks. Warm the corn filling slightly in microwave then put it into the bread case. Put in onto one baking tray and put the chunks of bread and the ‘lid’ onto another tray. Bake for approx 30 mins in moderately hot oven or until the filling is bubbling hot and the bread is crunchy. Scatter some chopped chives and serve immediately.

Leave a Reply

You must be logged in to post a comment.