The Fun Breakfast Bagel! Cornbread Bagels Stuffed With Cream Cheese

Here’s a tribute to my southern roots! (Georgia girl here ^^). These cornbread bagels stuffed with cream cheese and sweet corn filling, as strange as it sounds, WORKS. The fresh kernels of corn are crisp, sweet and pops when you bite into them, and the creamy tangy cream cheese gives you that sour cream taste that you can’t miss in a truly authentic Southern Corn Casserole. Expect the unexpected! These Cornbread Bagels might just become your favorite home-baked project.

Here’s why I love this recipe

• No eggs, milk or butter and can be vegan friendly!
• The added cornmeal gives these bagels a chewy texture.
• A fun breakfast version of cornbread

Ingredients Used to Make Cornbread Bagels Stuffed With Cream Cheese

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Bread Flour – I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.

• Instant Yeast – you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don’t add until the very end.

• Sugar – I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
  • For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you’re welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.

• Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.

• Corn – we’ll need whole kernel corn for this recipe. I used canned corn, but the corn can be from fresh, or from frozen. Read below to see how you should prep the corn depending on which you use:
  • Canned Corn – For best results, drain and rinse the corn with water before using. It’s best if you can find a “no salt added” corn. If you’re using regular (salt added) corn, you can also adjust by using just half of the salt that’s called for in the recipe.
  • Frozen Corn – cook the frozen corn in the microwave or over stovetop at least until it’s thawed or warm.
  • Fresh Corn – Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there’s no need to pre-cook the corn before using.
  • Cooked Corn – no prep required on this one 🙂

• Corn Meal, any kind – in this recipe, the corn meal provides addition texture, chew and color. If you don’t have this available, you can also use equal amounts of almond flour.

Filling Ingredients

• Cream Cheese of Choice – I used reduced fat cream cheese, but you’re welcome to use low fat or full fat. For vegan options, you can also use dairy-free cream cheese (such as Tofutti, or cream cheese made from almond milk).

• Whole Kernel Corn – I used what was leftover from the canned corn that wasn’t pureed

Equipment

• I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You’re also welcome to use a bread machine, or knead the dough by hand.

More Corn Recipes (HERE)

Step by Step Guide

Recipe Variations and Optional Add Ins:

Here are some awesome ways you can make this recipe your own 🙂

• Add more flavor! A few tablespoons of grated parmesan cheese (nutritional yeast for a vegan twist) or a teaspoon or two of dried herbs would go really well with this bagel recipe. If you want a sweeter cornbread (like Southern Cornbread) version, you can add an additional 3 Tablespoons of sugar.

• Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in breads. You can also add up to 1/4 cup more of corn meal.

More Bagel Stuffing Ideas:

• Make these bagels healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Here are some ideas
  • Nuts – chopped walnuts, pecans, cashews
  • Seeds – poppy seeds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds or chiaseeds
  • Other Dried Fruit – chopped apricot, raisins, cranberries, dried cherries, candied ginger, citrus zests, etc.