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November 22, 2021

Cornbread Brioche Buns

Cornbread Brioche Buns

Let's dive right into these delicious tasting cornbread buns, shall we? These buns came about when we were wanting a southern style burger. Naturally, we thought of cornbread as the bun but we love the texture and softness of a traditional yeast bun - you know, those buns you typically use for a burger.

In our experience, there's nothing worse than taking your first bite out of a burger and having it crumble apart as is often the case with many cornbreads and biscuit-based sandwiches. So as one does, we decided to take the best of both worlds, resulting in these buns that retain the texture of a yeast bun but have the flavor of cornbread. They are soft and moldable which allows for absorption of toppings or fillings. A win-win!

Ingredients for cornbread brioche buns

We love these cornbread brioche buns so much! We've had a few private catering events recently and these have been one of the favorites to include on the menus. They make the best buns for a burger, a pulled pork sandwich or just a dinner roll (my personal fave!). Here's what you'll need to make them:

  • Bread flour
  • Corn meal
  • Instant yeast
  • Water
  • Kosher salt
  • Granulated sugar
  • Honey
  • Fresh cracked pepper
  • Butter
  • Eggs
  • Coarse sea salt

Tips for making the best cornbread brioche buns

  • Use a warm, humid place for proofing: You'll find that most ovens have a proofing setting but in the case that yours doesn't, you can store the dough in a warm, humid place. A great way to do this is by boiling a pot of water and placing it in your oven with the dough, with the oven off.
  • Proofing time: You'll want to proof the cornbread brioche buns dough two separate times, for a total of around 4 hours.
  • Versatility: Given the mix of a bun and cornbread, these will not be as sweet as your typical cornbread so there's a lot of versatility in how you use them. If you're looking for some inspiration, check out our Southern Style Burger. Bacon jam, pimento chèvre, may we say more?
  • Storing the buns: The buns will last at room temperature for five days (if they make it that long without folks eating them!) or you can freeze them!

Though making buns from scratch might seem a little daunting at first, we can't recommend it enough! Give them a try and perfect them so that you're ready for those summer grilling days.

Cornbread Brioche Buns

These Cornbread Brioche Buns have the texture of a brioche yeast bun with the flavor of southern style cornbread. They serve as a fantastic bun for a burger or as a dinner roll with some honey and butter!

Author:

Alejandra Diaz del Valle

Prep:

15

min

cook:

20

min

total:

35

min

serves:

9

No items found.

Ingredients

  • 2 ½ cups bread flour
  • 1 cup corn meal
  • ½ ounce instant yeast
  • 8 ounces water
  • 1 tablespoon kosher salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons honey
  • ¼ teaspoon fresh cracked pepper
  • 4 ounces diced, room temperature butter
  • 2 whole egg (1 egg for egg wash)
  • 1 egg yolk
  • Coarse sea salt as desired for topping

Instructions

  1. Whisk the yeast into the water until fully dissolved and wait about 5-10 minutes to ensure yeast is active and starts to bubble.
  2. Add all the ingredients (except the egg for egg wash) to the mixing bowl of your stand mixer and mix using the paddle attachment for about 7 minutes. The dough should be tacky but should release from the bottom of the mixing bowl. If needed, add a little more flour until the dough releases from the bowl.
  3. Once mixed, remove the dough from the mixing bowl and place into another vessel that has been sprayed or buttered. Loosely wrap with plastic and put it in the oven using the proof setting until it triples in size. Approximately 1.5-2 hours.
  4. Refer to notes if your oven does not have this setting.
  5. Once the dough has tripled in size, remove the plastic wrap and punch down the dough. Then, shape the dough into small-sized balls, approximately 4 ounces in weight each.
  6. Once they are all shaped, put into a new sprayed pan that is suitable to bake in, with enough space for them to triple in size. Wrap loosely with plastic and again, put it in the oven using the proof setting. This also take another 1.5-2 hours.
  7. Once the buns are close to the size you desire, preheat the oven to 350°F and whisk the reserved egg in a bowl to use as egg wash. Gently brush the top of the buns with egg wash while being careful not to deflate the buns, and top with coarse sea salt.
  8. Bake at 350°F for about 20 minutes, rotating the pan after 10 minutes, until the buns are a deep golden brown. Remove from the oven and allow to cool in the pan before breaking and serving.

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