Description
Corn Cheese Stuffed Bread is a comforting, cheesy bakery-style snack filled with sweetcorn, tomato, spring onion, and creamy mayo inside golden, gooey bread rolls. Inspired by Japanese convenience store flavors, these savory stuffed rolls are simple to make, deliciously rich, and perfect for sharing as a snack or appetizer.
Ingredients
- 165g (6 oz) tinned sweetcorn
- 2 medium tomatoes, deseeded and finely chopped
- 4 tbsp mayonnaise (Japanese mayo recommended)
- ½ tsp sugar
- 1 spring onion, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ⅛ tsp salt
- ⅛ tsp white pepper
- 125g (4½ oz) low-moisture mozzarella, grated
- 8 ready-to-bake white bread rolls
Instructions
- Preheat Oven: Preheat to 200°C (180°C fan) or 390°F (355°F fan).
- Make Filling: In a large bowl, combine sweetcorn, chopped tomatoes, mayonnaise, sugar, spring onion, parsley, salt, pepper, and 50g of the mozzarella. Mix well until creamy and evenly blended.
- Prepare Rolls: Use a small serrated knife to hollow out each bread roll, leaving a cavity for the filling without cutting through the base.
- Fill: Spoon the corn-cheese mixture generously into each hollowed roll.
- Top: Sprinkle the remaining mozzarella evenly over the tops of the filled rolls.
- Bake: Arrange the rolls on a parchment-lined baking tray and bake for 14–16 minutes, or until the tops are golden and the cheese is melted and bubbly.
- Serve: Serve warm for the best gooey texture.
Notes
- Use Japanese mayo (like Kewpie) for extra umami richness.
- Mix in chili flakes, cheddar, or sautéed mushrooms for variety.
- For extra flavor, top with a thin tomato slice before baking.
- Best enjoyed warm, straight from the oven.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
