Corn Cheese Stuffed Bread

These corn cheese stuffed bread rolls are inspired by a corn mayo bread rolls I bought from 7-Eleven in Japan. The choice of unique and delicious baked goods there blew me away and I wanted to recreate the corn bread for myself.

For extra flavour I added vegan ham, tomatoes, spring onion, and parsley. These rolls are gooey, cheesy, and flavourful and I can guarantee they will be loved by all!

Cheesy corn stuffed bread: ingredients

To make these cheesy corn stuffed bread rolls you will need:

• Tinned sweetcorn
• Vegan ham 
• Tomatoes 
• Mayonnaise 
• Sugar
• Spring onion 
• Parsley 
• Salt and pepper
• Mozzarella 
• Ready-to-bake white bread rolls

For this recipe, I used tinned sweetcorn. However, feel free to grill your own corn and slice it off the cob – this will add extra flavour. I used vegan ham but you can use any sliced deli meat or vegan alternative you prefer.

Additionally, I recommend using Japanese mayonnaise for the corn mix. It’s made using egg yolks and is extra rich and flavourful.

To bring added flavour to the rolls feel free to use your favourite cheeses. For a sharper flavour you can use half shredded mozzarella and half shredded Cheddar.

I used bake-at-home bread rolls. These are rolls which have only been partially baked which means they will not burn in the oven. These are usually cheap and available in most supermarkets.

How to make corn cheese stuffed bread

Firstly, preheat the oven to 200℃/180℃ fan (390℉/355℉).

Then, make the corn mix by adding the corn, ham, tomatoes, mayo, sugar, spring onion, parsley, salt, pepper, and 50g of the mozzarella to a large bowl. Stir to combine.

Then, hollow out the bread rolls. I found that using a small serrated knife was the best way to do this.

Fill the rolls with the corn mix.

Line a baking tray with baking paper and arrange the rolls onto the tray. Sprinkle the remaining grated mozzarella over each roll.

Bake for 14-16 minutes until the cheese is golden and bubbling.

Serve the rolls warm whilst the cheese is still gooey and delicious!

Similar recipes

If you liked this recipe you may also like more of my cheesy recipes:

• Puff pastry pizza twists
• Brie and cranberry pull apart bread
• Cheese garlic bread with hot honey

Corn Cheese Stuffed Bread

5 from 1 vote

White bread rolls stuffed with a corn, mozzarella, vegan ham, tomato, and spring onion mix. Baked until the cheese is golden and bubbling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Servings: 6 rolls

Course: Snack

Cuisine: Fusion

Calories: 314

Ingredients Method

Ingredients

  

• 165g/6oz tinned sweetcorn
• 6 slices ham, I used vegan ham diced
• 2 medium tomatoes deseeded and finely chopped
• 4 tbsp mayonnaise I recommend using Japanese mayo
• ½ tsp sugar
• 1 spring onion finely chopped
• 1 tbsp fresh parsley finely chopped
• ⅛ tsp salt
• ⅛ white pepper
• 125g/4½oz low-moisture mozzarella grated
• 8 ready-to-bake white bread rolls

Method

 

1. Preheat the oven to 200℃/180℃ fan (390℉/355℉).
2. To a large bowl add the sweetcorn, ham, tomatoes, mayonnaise, sugar, spring onion, parsley, salt, pepper and 50g of the mozzarella. Stir until fully combined.
3. Hollow out the bread rolls with a small serrated knife.
4. Fill the rolls with the corn mix. Arrange onto a lined baking tray. Sprinkle the remaining grated mozzarella over the rolls.
5. Bake for 14-16 minutes until the cheese is golden and bubbling. Serve warm whilst the cheese is still melted.