The camping cob loaf recipe Aussies are loving

Most campers will agree that one of the best things about the experience is the food. There’s something about food cooked outside over an open fire that soothes the soul and leaves you feeling full and satisfied.

While most of us are used to making jaffles or baked potatoes or roasting marshmallows over the fire, savvy campers have been using the increasingly popular camp oven of late to create truly mouthwatering meals. Camp ovens are typically a large cast iron pot designed to sit on a stand over a fire or nestled directly into the coals.

The beauty of a camp oven is that you can use it to cook most things you’d make at home in your kitchen oven. This means no more dehydrated meals to get you through the final days of your camping trip!

When it comes to camp oven cooking, the folks in Facebook group Australian Camp Oven Recipes and Tips have taken things to an expert level. The group of keen campers regularly share their creative cooking solutions using nothing more than a camp oven to whip up delicious fireside meals and happily share their recipes with each other.

Recently, group member Maxi Walton Hobday shared her recipe for a bacon and cheese cob loaf, and fellow members went wild for it. The simple recipe uses all the cob loaf favourites, with cream cheese, sour cream, chives, bacon and onion combining to make one seriously delicious meal.

Once you’ve put the recipe together all that’s left to do is place the loaf inside your camp oven and wait for it to cook! The end result is a gooey, cheesy treat that’ll have everyone gathered around the fire sharing in the fun.

Ingredients

• 1 cob loaf
• 250g cream cheese
• 3/4 cup of sour cream
• 3/4 cup of cream
• 1 1/2 cups cheddar cheese
• 2 tbsp chopped chives
• 1 small onion, diced
• 200g diced bacon

Method

1. Cut top off cob loaf and remove bread from middle of loaf to create a bowl shape. Tear removed bread into bite-size pieces, then set aside.

2. Fry onion and bacon until for 3 minutes or until onion is translucent and bacon is cooked. Combine onion, bacon, cream cheese, sour cream, cream, cheese and chives in a bowl and stir to combine. Season with salt and pepper to taste.

3. Spoon mixture into cob loaf. Place baking paper into camp oven and place cob loaf on top. Scatter bite-size pieces of bread around cob loaf. Cook for 30 minutes or until cheese is melted and warmed all the way through.