I’m obsessed with these cornmeal stick buns—they’re healthy, packed with nutty corn flavor, and so easy to make. Let me share this foolproof recipe that’s perfect for any meal!
Contents
Why You’ll Love This Recipe
- Irresistible texture: Fluffy and soft on top, with a golden, crispy bottom that’s totally addictive.
- Rich corn taste: Made with pure cornmeal, it delivers a natural, fragrant sweetness that gets better with every bite.
- Healthy & satisfying: A great way to enjoy whole grains—filling enough for breakfast, snacks, or side dishes.
- Beginner-friendly: Simple steps with no fancy tools, so anyone can nail it on the first try.
Ingredients
- 300g cornmeal (note: use pure cornmeal with no added ingredients for the best flavor)
- 300g all-purpose flour
- 300g boiling water
- 1 egg
- 10g sugar (adjust to taste, optional for a less sweet version)
- 5g active dry yeast
- 10ml cooking oil (for pan-frying)
- 120ml water (for braising)
Instructions
- Blanch the cornmeal: Pour 300g boiling water into 300g cornmeal, stir quickly with chopsticks until it forms uniform flakes (no dry powder left). Let it cool to lukewarm (about 5-10 minutes).
- Knead the dough: Add 1 egg, 10g sugar, 5g yeast, and 300g all-purpose flour to the cooled cornmeal. Stir into flocculent dough, then knead by hand for 5-10 minutes until smooth (add a little warm water if too dry, or extra flour if too sticky).
- Shape & proof: Roll the dough into a long log, cut into 8-10 equal portions. Rub each portion into an oval shape with pointed ends (like a “stick”). Place on a floured surface, cover with plastic wrap, and let proof for 1-1.5 hours until 1.5 times larger (it should feel light when lifted, and spring back quickly when pressed).
- Pan-fry & braise: Heat 10ml cooking oil in a pan over low heat. Arrange the proofed buns in the pan (leave space between them to avoid sticking). Fry until the bottom turns golden brown (about 2 minutes). Pour 120ml water along the pan edge, cover immediately, and braise on low heat for 8-10 minutes. Uncover, cook for another 1-2 minutes to crisp the bottom, then serve hot.
Frequently Asked Questions
- Can I skip the sugar? Yes! The buns will still have natural corn sweetness—sugar is just for extra flavor.
- What if the dough doesn’t rise? Check if the yeast is fresh (expired yeast won’t work) and ensure the proofing environment is warm (around 25-30°C/77-86°F).
- Can I bake it instead of pan-frying? Sure! Preheat the oven to 180°C (350°F), bake the proofed buns for 15-20 minutes until golden. Note: The crispy bottom texture will be replaced by a soft crust.
- How to store leftovers? Keep in an airtight container at room temperature for up to 2 days. Reheat in a pan with a splash of water (cover to soften) or in the microwave for 10-15 seconds.
Cornmeal Stick Buns (Fluffy & Crispy)
I’m obsessed with these cornmeal stick buns—they’re healthy, packed with nutty corn flavor, and so easy to make. Let me share this foolproof recipe that’s perfect for any meal!Ingredients
- 300 g cornmeal
- 300 g all-purpose flour
- 300 g boiling water
- 1 egg
- 10 g sugar adjust to taste, optional for a less sweet version
- 5 g active dry yeast
- 10 ml cooking oil for pan-frying
- 120 ml water for braising
Instructions
- Blanch the cornmeal: Pour 300g boiling water into 300g cornmeal, stir quickly with chopsticks until it forms uniform flakes (no dry powder left). Let it cool to lukewarm (about 5-10 minutes).
- Knead the dough: Add 1 egg, 10g sugar, 5g yeast, and 300g all-purpose flour to the cooled cornmeal. Stir into flocculent dough, then knead by hand for 5-10 minutes until smooth (add a little warm water if too dry, or extra flour if too sticky).
- Shape & proof: Roll the dough into a long log, cut into 8-10 equal portions. Rub each portion into an oval shape with pointed ends (like a "stick"). Place on a floured surface, cover with plastic wrap, and let proof for 1-1.5 hours until 1.5 times larger (it should feel light when lifted, and spring back quickly when pressed).
- Pan-fry & braise: Heat 10ml cooking oil in a pan over low heat. Arrange the proofed buns in the pan (leave space between them to avoid sticking). Fry until the bottom turns golden brown (about 2 minutes). Pour 120ml water along the pan edge, cover immediately, and braise on low heat for 8-10 minutes. Uncover, cook for another 1-2 minutes to crisp the bottom, then serve hot.
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