We Koreans love pairing corn with bread and cheese, and here’s a cheesy and savory cornbread steamed buns recipe to show you just what I mean. The steamed buns dough first starts with just the familiar ingredients – bread flour, yeast, sugar, salt, baking powder, and then comes corn puree! It’s thanks to this blended corn that gives these steamed buns its gorgeous yellow color and its savory corn flavor. The melty Korean corn cheese filling is ridiculously good with the corn bread dough, and I assure you you’ll be coming back for more.
Why I love this Recipe
- Soft, golden and fluffy with a flavorful dough
- A fun twist on the plain steamed buns
- Goes well with any savory filling like pork, mushroom and veggies
- No eggs, no milk needed!
Ingredients Used to Make Cornbread Steamed Buns
**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 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.
- Baking Powder – helps to puff up the dough during the steaming process.
- 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 🙂
- Olive Oil – I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
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-y Recipes (HERE)
What I Used for the Filling
- “Corn Cheese” is a popular appetizer dish in Korea that’s sold in many restaurants, but mostly in pubs and by street vendors. They’re served in cast iron or clayware, usually with an obnoxious amount of cheese melted over the roasted corn 🙂 and eaten kind of like a dip for your chips and snacks. The filling I used is a lighter version using corn kernels, mayo, parmesan cheese and parsley. Not enough cheese? No worries. We’ll add the fresh mozzarella slices with this corn mixture when we shape the buns later.
Step by Step Guide
How to Make Cornbread Steamed Buns
STEP 1
First, prepare the corn cheese filling by cooking corn kernels with mayo, parmesan cheese and parsley flakes. Set aside.
STEP 2
Prepare the puree: drain a can of whole kernel corn, and rinse with water. Add to a mini blender or food processor and blend until pureed.
STEP 3
Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of the stand mixer. Add the corn puree and the water to the dry ingredients, and start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined.
STEP 4
Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
STEP 5
Remove the finished dough from the mixer bowl and place it in a lightly greased bowl. Let rise for 60-90 minutes until doubled in size.
STEP 6
When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 10-12 pieces.
Wrap the dough pieces around prepared corn cheese filling and a slice of fresh mozzarella cheese, and place on a piece of parchment square, or a sheet of steamer paper. Cover and let rise for 20-30 minutes.
STEP 7
Transfer the buns to the steaming pan, and steam for 15 minutes
STEP 8
Gently remove from the steamer pan with a spatula, and serve the buns while warm.
STEP 12
Enjoy!
Different Filling Options for Steamed Buns
If you want to enjoy these steamed buns with a variety of fillings, there are many fun and delicious filling options to choose from. Here are some ideas!
- Marinated tofu filling made with diced pre-baked tofu and teriyaki sauce (like this recipe)
- Stir Fry Meat or ground meat filling
- Mushroom and veggie filling
- Pizza Filling – Shredded cheese or mozzarella cheese with tomato sauce
How to Store
- These steamed buns can be kept covered at room temperature for up to 24 hours, or in the fridge inside an airtight container for 3-5 days.
- For longer storage, place in an airtight container and freeze for up to 3 months.
- To reheat, re-steam buns in a steamer for about 10 minutes.
NOTE ON SUBSTITUTIONS
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- All-purpose flour can be used instead of bread flour, but will produce softer, less chewy steamed buns.
TIPS
- Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you’ll end up with more flour than what’s called for in the recipe. If you don’t have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
- To make this recipe in the bread machine: add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.
The Best Cornbread Steamed Buns Dough Recipe with Korean Cheese Corn Filling
Equipment
Ingredients
Bread Dough
- 4 cups bread flour (480 g), sifted and leveled*
- 1 tsp instant yeast
- 3 Tbsp granulated sugar , read notes** for substitutes
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 (15 oz) can whole corn kernels , see notes ***
- 1/2 cup plus 2 Tbsp water
- 1 Tbsp light olive oil , or melted coconut oil
Filling
- 1 1/2 cup whole corn kernels , from canned or cooked from frozen (see notes ***)
- 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 by blending cooked corn kernels in a blender until creamy. Set aside.Note: you'll need 1 cup of corn puree.
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of the stand mixer.
- Add the corn puree and the water to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined.
- Add the oil, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes****
- Meanwhile, prepare the filling. In a medium skillet, cook 1 1/2 cup of corn with the mayo, and parmesan cheese until hot and bubbly. Mix in the parsley at the end. Set aside to cool.
- When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 12-14 equal sized pieces.
- Use a rolling pin to roll out each piece of dough into a round flat disc. Place 2 Tbsp of the corn-cheese filling and top with 1 slice of fresh mozarella cheese.
- Wrap the dough pieces around the filling and place them on a piece of parchment square, or a sheet of steamer paper.
- Cover and let rise for 20-30 minutes.
- Meanwhile, boil water and prepare the steamer
- Transfer the buns to the steaming pan and steam the buns for 15 minutes
- Enjoy!
- Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.
Notes
- 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 not, we can also adjust the salt that’s added to the bread (more details on the recipe card).
- 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 🙂
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