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The Best Cornbread Steamed Buns Dough Recipe Korean Corn Cheese

The Best Cornbread Steamed Buns Dough Recipe with Korean Cheese Corn Filling

All Purpose Veggies
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Prep Time 2 hours
Cook Time 30 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 14 buns
Calories 232 kcal

Ingredients
 
 

Bread Dough

Filling

  • 1 ½ cup whole corn kernels , from canned or cooked from frozen (see notes ***)
  • 2 Tbsp mayonnaise , regular or reduced fat
  • ¼ 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 ½ 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

*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**You can use regular granulated white sugar, raw cane sugar, brown sugar or coconut sugar in this recipe, but 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. 
***1  (15 oz) can of corn) will yield approximately 1 cups of corn puree.
I used canned corn, but the corn can be from fresh, or from frozen. Here's 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 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 :)
****It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water. Or, inside a microwave with a cup filled with hot water.

Nutrition

Calories: 232kcalCarbohydrates: 33gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 14mgSodium: 385mgPotassium: 95mgFiber: 1gSugar: 4gVitamin A: 125IUVitamin C: 0.5mgVitamin D: 0.1µgCalcium: 130mgIron: 1mgZinc: 1mg***Net Carbs: 32g
Keyword bread, corn, savory, steamed, yeasted
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