Cornbread Burger Buns
I love cornbread & homemade burger buns, so why not combine the two & make a Cornbread Burger Bun? This is definitely a cross between a fluffy burger bun & cornbread, so don’t go expecting it to be a rounded version of traditional cornbread. While I used a stand mixer, all steps can be done by hand as well.
Cornbread Buns Ingredients: 1/2 cup warm water 1 1/4 tsp active dry yeast 1 cup whole wheat pastry flour, divided 1 cup all-purpose flour, divided 1 tsp salt 3/4 cup cornmeal 2 tbsp Earth Balance, melted (oil also works, but changes the flavor slightly) 2 tbsp agave nectar 1/2 cup corn, fresh or frozen 2 tbsp coarse cornmeal (optional)
Instructions: Combine the water & yeast, gently stir, & set aside for 5 to 10 minutes, or until the yeast forms a foamy layer on top of the water.
In the bowl of a stand mixer, combine 1/2 cup of the whole wheat pastry flour & 1/2 cup of the all-purpose flour.
Add the yeast mixture & mix with the dough hook attachment on low speed until combined.
Add the salt, cornmeal, melted Earth Balance, agave nectar, & corn, continue mixing on medium-low speed until combined.
With the mixer running, add the remaining 1/2 cup of whole wheat flour & 1/2 cup of the all-purpose flour. Continue mixing until you have a slightly sticky dough that pulls away from the sides of bowl.
Let the mixer knead the dough for about 1 minute, then transfer the dough to a large bowl.
Cover the bowl with plastic wrap, then with a dish towel & leave it to rise in a warm place until it has doubled (about 2 hours).
Line a baking sheet with parchment paper or a Silpat & sprinkle with coarse cornmeal, if using.
Turn the dough out onto a work surface & knead for a few seconds, then divide the dough into 6 balls to make the rolls.
Cover the rolls with a kitchen towel & leave them to rise a second time for 1 to 1 1/2 hours, or until they puff up noticeably.
Preheat oven to 375 degrees.
Bake for 20 to 25, switching the positions of the baking sheets halfway through.
Remove the buns from oven when rolls are golden on top, browned on the bottom & sound hollow when tapped on the base.
Let them cool on a wire rack for a bit, then slice them open & enjoy! These would be great with homemade veggie burgers, but I kept the Southern theme going & filled them with black eyed peas & tender collards greens with tomatoes. While the recipe may seem time consuming, it’s a very hands off process & a great Sunday afternoon project. The recipe yields 6, but could easily be doubled, as they freeze well. I hope you enjoy them as much as I do!
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Cornbread Burger Buns was originally published on Melisser.com