These Fluffy Corn Bread Rolls are soft, airy, and perfect for dinner, snacks, or alongside soups or chili. They’re an easy and irresistible bread everyone will enjoy. If you enjoy exploring unique homemade breads, you might also like my Fluffy Corn Bread Loaf, No Knead Wool Bread, Easy Sausage Loaf Bread, Fluffy Beet Bread, and Light-as-Air Pumpkin Bread. (Don’t forget to check them out!)

corn bread rolls on a wooden board, pao de milho

This isn’t the usual American cornbread—the crumbly kind baked in a skillet. Instead, it’s a soft, yeasted bread that feels light and fluffy, almost like milk bread. Blended fresh corn and cornmeal give it a gentle sweetness and a warm golden color. It’s great for sandwiches or just warm with butter, and it holds together much more like a regular loaf than the Southern-style cornbread.

corn bread rolls in an orange basket near the grass, pao de milho

Ingredients:

Corn – You can use fresh corn (the best option), canned corn (make sure to rinse it first), or frozen corn (just thaw it before using). The key is: don’t use cold corn straight from the fridge or freezer, because it will bring down the temperature of your dough and slow down the yeast. Trust me—I’ve made this mistake before! If you thaw in the microwave, don’t overheat it; you just want it at room temperature.
Milk – I’ve tested this with both 2% and 3% milk, and both work beautifully.
Eggs – These add richness and softness to the dough.
Sugar – For sweetness and to feed the yeast.
Butter & Oil – A mix of both gives the bread softness and moisture. Any neutral oil will do.
Cornmeal / Cornflour – You can use fine yellow corn flour, Bob’s Red Mill cornmeal (slightly coarser and more flavorful), or Brazilian-style cornmeal, called “Fuba” (my favorite, since it’s both fine and flavorful—but harder to find).
Yeast – Use instant dry yeast
Flour – Regular all-purpose flour, added gradually until the dough is smooth and elastic.
Salt – Essential for balance.

Instructions Overview:

Blend & Strain: Start by blending fresh corn with milk, then strain it to make a smooth base for your sponge.
Make the Sponge: Stir the strained corn-milk with eggs, sugar, butter, oil, cornmeal, and yeast. Let it rest until it becomes foamy and bubbly.
Add flour and salt, knead the dough, shape the rolls, let them rise, then bake.

Storage

Store the rolls in an airtight container at room temperature for up to 2–3 days. For longer keeping, place them in a zip-lock bag and freeze. To enjoy again, warm them in the oven, toaster, or air fryer for a few minutes.

brazilian corn bread in an orange basket near hydrangea flours

Serving Ideas

Slice and enjoy warm with butter and honey for breakfast
Serve alongside soups, stews, or chili
Use as slider buns for mini sandwiches or burgers
Fill with deli meats, cheese, or roasted veggies for tasty snacks

Equipment

blender
fine mesh sieve
3 Large Baking Sheets

Ingredients

300 g corn kernels (10.5 oz) see notes
500 ml lukewarm milk (17 oz) 2% or 3%
4 eggs
6 tablespoons sugar
2 tablespoons butter
50 ml neutral oil (1.7 oz)
3 tablespoons cornmeal / cornflour
15 g instant yeast or dry yeast (0.5 oz)
1.1 kg all-purpose flour (39oz) plus up to 200 g extra if sticky
4 teaspoons salt
cornmeal/corn flour for dusting

US Customary – Metric

Instructions

Blend corn with lukewarm milk for 3 minutes. Strain mixture.
300 g corn kernels (10.5 oz), 500 ml lukewarm milk (17 oz)
In a large bowl, mix strained corn-milk with eggs, sugar, butter, oil, cornmeal, and yeast. Cover and let rest for 30 minutes or until bubbly and foamy
4 eggs, 6 tablespoons sugar, 2 tablespoons butter, 50 ml neutral oil (1.7 oz), 3 tablespoons cornmeal / cornflour, 15 g instant yeast or dry yeast (0.5 oz)
Gradually add flour and salt into the sponge, mixing until a shaggy dough forms. Knead by hand for 10–15 minutes or in a stand mixer with dough hook for 8–10 minutes, adding extra flour only if the dough is sticking excessively.
1.1 kg all-purpose flour (39oz), 4 teaspoons salt
The dough is ready when it’s: smooth and elastic, not sticky (should pull cleanly from hands/work surface) and Passes the windowpane test (stretch a small piece of dough thinly between your fingers—if it forms a translucent “window” without tearing, it’s kneaded enough).
Form dough into a ball, place in a greased bowl, cover, and let rise 1–2 hours, or until doubled in size.
Cut the dough into portions of about 60 g each. Shape them into small balls or roll each piece with a rolling pin and then roll it tightly for a longer shape.
Place the rolls on a greased baking sheet, leaving a little space between each roll to allow them to expand.
Cover shaped dough and let rest for 40 minutes, or until nearly doubled.
Dust tops with cornmeal or corn flour.
cornmeal/corn flour
Bake in a preheated oven at 180°C (350°F) for ~35 minutes or until golden brown and hollow-sounding when tapped.
Cool on a rack before slicing. Serve warm or store as directed.

Notes

🥖 Yield

Makes 36 rolls (12 rolls per pan).

🌽 Ingredients

Corn: 300 g kernels (≈ 3 ears, ~1 ¾ cups). Fresh is best, but canned (rinsed) or frozen (thawed to room temp) also work. Never use cold corn—it slows yeast.
Milk: Must be lukewarm, not cold, so the yeast activates properly.
Cornmeal:
- Yellow cornflour – fine and easy to find.
- Bob’s Red Mill cornmeal – coarser, adds more flavor.
- Brazilian cornmeal – fine + flavorful (best option), but harder to find.

🌾 Flour Amount

Start with ~1.1 kg all-purpose flour (≈ 8 ¾ cups).
Add up to 200 g extra (≈ 1 ½ cups) if dough is sticky.
Dough should be smooth, elastic, and not cling to your hands.

📦 Storage

Keeps 2–3 days at room temp in an airtight container.
Freezes well: wrap in plastic + bag, up to 2 months.

Nutrition

Fluffy Corn Bread Rolls

Ingredients:

Instructions Overview:

Storage

Serving Ideas