Cornbread 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
