Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, corn mayo bread. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Corn Mayo Bread is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Corn Mayo Bread is something that I’ve loved my entire life. They’re fine and they look fantastic.

Fill the center with corn and mayo mixture. Sprinkle the dried parsley over the top. Great recipe for Easy Fluffy Corn and Mayonnaise Bread. My friend told me about rising the dough in the microwave.

To begin with this particular recipe, we must prepare a few ingredients. You can cook corn mayo bread using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Corn Mayo Bread:

1. Get Bread dough
2. Make ready 130 g (1 cup) bread flour or high protein flour
3. Get 12 g (1 tbsp) granulated sugar
4. Prepare 2.25 g (3/4 tsp) instant yeast
5. Make ready 1 g (1/8 tsp) table salt
6. Take 45 g (3 tbsp) lukewarm milk
7. Take 25 g egg
8. Get 14 g (1 tbsp) unsalted butter
9. Take Filling
10. Make ready 120 g (3/4 cup) corn kernels
11. Take 45 g (3 tbsp) mayonnaise
12. Make ready dried parsley

Crecipe.com deliver fine selection of quality Super moist cornbread with mayonnaise recipes equipped with ratings, reviews and mixing tips. Mix together corn muffin mix, eggs, mayonnaise, butter, and corn. Can make cornbread in a muffin tin. Combine corn meal and flour; cut in mayonnaise.

Steps to make Corn Mayo Bread:

1. Https://youtu.be/haqB7uqCLfo
2. Filling: Simply combine corn and mayonnaise in a bowl. Set aside until needed.
3. Bread dough: Combine flour, sugar, yeast, and salt in a bowl. Add milk and egg. Mix until it becomes a dough.
4. Transfer the dough onto a work surface. Knead for 2 minutes.
5. Mix in the butter until it is fully incorporated. Continue kneading for about 10 minutes or until the dough is smooth, elastic, and not sticky.
6. Cover the dough in a bowl. Let it ferment for 45-60 minutes.
7. Punch down the dough and divide it evenly into 6 pieces. Shape each piece into a ball. Cover again and let them rest for 15 minutes.
8. Flatten each dough ball into a disk with a rolling pin or simply press with your fingers. Arrange the flattened dough on a baking tray that has been lined with parchment paper.
9. Use a glass that has a smaller diameter than the flattened dough and coat its bottom with flour. Press the center of each dough firmly with the glass to make an indentation.
10. Fill the center with corn and mayo mixture. Cover and let them rise for 30-45 minutes.
11. Brush each dough with egg wash (lightly beaten egg + 1 teaspoon of water). Sprinkle dried parsley onto the center. Bake in a preheated oven at 180°C (350°F) for 18 minutes or until golden brown.

Can make cornbread in a muffin tin. Combine corn meal and flour; cut in mayonnaise. Combine cornmeal, flour, mayonnaise, and milk together. Remove hot skillet from oven and pour hot grease into batter and stir. Jiffy Mix, mayonnaise, eggs, corn, and butter.

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