Cornbread Steamed Buns with Corn, Parmesan, and Mozzarella Recipe
Introduction
Discover the soft, fluffy texture of The Best Cornbread Steamed Buns Dough, a unique twist on traditional steamed buns infused with the sweet flavor of corn. These buns are perfect for a comforting snack or a creative meal addition.
Ingredients
- 4 cups bread flour (480 g), sifted and leveled
- 1 tsp instant yeast
- 3 Tbsp granulated sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 (15 oz) can whole corn kernels
- 1/2 cup plus 2 Tbsp water
- 1 Tbsp light olive oil or melted coconut oil
- 1 1/2 cup whole corn kernels (from canned or cooked from frozen)
- 2 Tbsp mayonnaise (regular or reduced fat)
- 1/4 cup parmesan cheese
- 1 Tbsp dried parsley flakes
- 8 oz fresh mozzarella cheese, sliced into medallions
Instructions
- Step 1: Prepare the corn puree by blending cooked corn kernels in a blender until creamy. Set aside. You will need 1 cup of corn puree.
- Step 2: Mix the dry ingredients — bread flour, instant yeast, sugar, salt, and baking powder — in the bowl of a stand mixer.
- Step 3: Add the corn puree and the water to the dry ingredients.
- Step 4: Begin kneading the dough on a low speed (speed 2) for about one minute until the ingredients begin to combine.
- Step 5: Add the olive or coconut oil and continue kneading for 8 to 10 minutes until the dough pulls away from the bowl and forms a smooth, supple ball.
- Step 6: Adjust the dough by adding 1-2 tablespoons of water or flour if necessary, depending on flour protein content, puree moisture, humidity, and kitchen temperature.
- Step 7: Remove the dough from the mixer bowl and place it into a lightly greased bowl. Cover and let it rise until doubled in size, about 60 to 90 minutes.
- Step 8: While the dough rises, prepare the filling. In a medium skillet, cook 1 1/2 cups of corn with mayonnaise and parmesan cheese until hot and bubbly. Stir in parsley flakes and set aside to cool.
- Step 9: Once dough has risen, punch it down and transfer it to a generously floured surface. Divide into 12 to 14 equal pieces.
- Step 10: Roll each piece into a round flat disc. Place 2 tablespoons of the corn-cheese filling in the center and top with one slice of fresh mozzarella cheese.
- Step 11: Wrap the dough around the filling, seal it well, and place each bun on a square piece of parchment or steamer paper.
- Step 12: Cover the buns and let them rise for an additional 20 to 30 minutes.
- Step 13: Prepare your steamer by boiling water while the buns rise.
- Step 14: Steam the buns for 15 minutes until puffed and cooked through.
- Step 15: Serve fresh and enjoy your delicious cornbread steamed buns!
Tips & Variations
- For a vegan version, substitute mayonnaise with a plant-based alternative and use vegan cheese.
- Add a pinch of smoked paprika to the filling for a subtle smoky flavor.
- If fresh mozzarella is unavailable, use shredded mozzarella but expect a slightly different texture.
- Ensure the dough is well kneaded for the best light and fluffy texture.
Storage
Store the steamed buns wrapped tightly at room temperature for up to 1 day. For longer storage, freeze them in a sealed plastic bag or airtight container for up to 3 months. To enjoy, defrost at room temperature or steam again for 10 minutes to refresh their softness and warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh corn instead of canned corn for the puree?
Yes, fresh cooked corn works wonderfully. Just cook and blend it until creamy to substitute for canned kernels.
Can I make the dough ahead of time?
You can prepare the dough and refrigerate it after the first rise for up to 24 hours. Bring it back to room temperature before shaping and proceeding with the recipe.
PrintCornbread Steamed Buns with Corn, Parmesan, and Mozzarella Recipe
These Best Cornbread Steamed Buns Dough combine the savory sweetness of corn with a soft, fluffy steamed bread texture. Made with bread flour and a creamy corn puree, these buns are filled with a cheesy corn mixture and fresh mozzarella, steamed to perfection for a delightful bite. Perfect as a snack or side dish, they showcase a unique fusion of cornbread flavors and traditional steamed bun softness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12–14 buns 1x
- Category: Bread
- Method: Steaming
- Cuisine: Fusion – Cornbread Asian-inspired
Ingredients
Scale
Dough Ingredients
- 4 cups bread flour (480 g), sifted and leveled
- 1 tsp instant yeast
- 3 Tbsp granulated sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 cup corn puree (blend cooked whole corn kernels until creamy)
- 1/2 cup plus 2 Tbsp water
- 1 Tbsp light olive oil or melted coconut oil
Filling Ingredients
- 1 1/2 cup whole corn kernels (canned or cooked from frozen)
- 2 Tbsp mayonnaise (regular or reduced fat)
- 1/4 cup parmesan cheese
- 1 Tbsp dried parsley flakes
- 8 oz fresh mozzarella cheese, sliced into medallions
Instructions
- Prepare Corn Puree: Blend cooked corn kernels in a blender until creamy to make 1 cup of corn puree. Set aside for dough preparation.
- Mix Dry Ingredients: In the stand mixer bowl, combine bread flour, instant yeast, granulated sugar, salt, and baking powder for a uniform dry base.
- Add Wet Ingredients: Pour the corn puree and 1/2 cup plus 2 tablespoons of water into the dry ingredients.
- Start Kneading: Knead the dough on low speed (speed 2) for about one minute until ingredients are mostly combined.
- Add Oil and Continue Kneading: Add the oil and knead for 8-10 minutes until the dough pulls away from the bowl and forms a smooth, supple ball.
- Adjust Dough Consistency: If needed, add 1-2 tablespoons of additional water or bread flour to adjust for humidity, flour protein content, and corn puree moisture.
- First Proof: Remove dough from mixer and place in a lightly greased bowl; cover and let rise until doubled, about 60-90 minutes.
- Make Filling: In a medium skillet, cook 1 1/2 cups corn kernels with mayonnaise and parmesan cheese until hot and bubbly. Stir in dried parsley flakes at the end. Set aside to cool.
- Divide Dough: Punch down the risen dough and transfer to a floured surface. Divide into 12-14 equal pieces.
- Shape Buns: Roll each piece into a round flat disc with a rolling pin. Place 2 tablespoons of the corn-cheese filling into the center, then add one slice of fresh mozzarella on top.
- Wrap Filling: Carefully wrap the dough around the filling and seal to form a bun. Place each bun on parchment or steamer paper squares.
- Second Proof: Cover buns and let rise for 20-30 minutes to puff up before steaming.
- Prepare Steamer: Boil water and ready your steaming equipment.
- Steam Buns: Transfer the buns to the steaming pan and steam for 15 minutes until soft and cooked through.
- Serve: Remove carefully and enjoy warm for best texture and flavor.
- Storage Tips: Store wrapped at room temperature up to 1 day. For longer storage, freeze in an airtight container up to 3 months. Reheat by steaming for 10 minutes to refresh.
Notes
- Sift flour and level ingredients carefully for accurate measurements and better dough texture.
- You can substitute granulated sugar with honey or maple syrup but adjust the liquid ratio accordingly.
- Use canned corn kernels drained or frozen corn cooked until tender for best puree consistency.
- Proofing times may vary depending on kitchen temperature and yeast freshness; dough should double in size.
- If dough feels too sticky or dry, add water or flour a tablespoon at a time to reach ideal pliability.
- Steamed buns are best consumed fresh, but freezing extends shelf life with minimal quality loss.
Keywords: cornbread steamed buns, corn puree dough, steamed cheese buns, savory steamed buns, corn and mozzarella bun
