I love this recipe because it turns simple, homely ingredients into a show-stopping bread that’s soft inside and golden on top. The combination of corn kernels, cream-style corn, and sautéed onions adds natural sweetness and moisture, while the sesame seeds lend a toasty, nutty aroma. It’s the kind of bread that feels both rustic and special — perfect for sharing at the table. Plus, it’s a great way to use pantry staples in a creative, award-winning way.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
¼ cup milk 1 (¼ ounce) package active dry yeast ½ cup unsalted butter ¾ cup finely diced yellow onion 1 clove garlic, minced 1 cup cream-style sweet corn ¼ cup granulated sugar 3 large eggs, divided 1 teaspoon salt ¼ teaspoon black pepper 1 tablespoon toasted sesame seeds, divided 1 tablespoon black sesame seeds, divided 2 cups white whole wheat flour, plus extra for kneading 2 cups bread flour ¾ cup frozen sweet corn kernels, thawed 1 tablespoon water
Directions
I start by heating the milk to about 110°F–115°F, then stir in the yeast and let it sit for 5–10 minutes until it becomes foamy.
In a skillet, I melt the butter over medium heat and add the diced onion and minced garlic. I cook for about 2 minutes, just until fragrant and softened.
In the bowl of my stand mixer fitted with a paddle attachment, I combine the onion mixture, cream-style corn, sugar, 2 eggs, salt, black pepper, and 2 teaspoons each of toasted and black sesame seeds.
I switch to the dough hook and mix in the white whole wheat flour, bread flour, and the yeast mixture. I knead on low speed for about 8 minutes until the dough is smooth and elastic. If it’s too sticky, I add a little more flour.
I mix in the thawed sweet corn on low speed for another minute or two until evenly distributed.
I transfer the dough to a greased bowl, cover it, and let it rise until doubled in size, about 1 hour.
I generously grease a 12-cup (10-inch) Bundt pan. Once the dough has risen, I deflate it gently and cut it into 25 even pieces. I shape each piece into a small ball using floured hands and layer them in the pan with the rounded sides up.
I cover the pan and let the dough rise again until doubled, about 40–50 minutes. Near the end of this rise, I preheat the oven to 350°F.
In a small bowl, I beat the remaining egg with 1 tablespoon of water, then brush it over the dough and sprinkle the remaining sesame seeds on top.
I bake the loaf for 40–50 minutes, tenting it with foil after 25 minutes to prevent overbrowning. The bread is ready when it’s golden and an instant-read thermometer inserted into the center registers about 200°F.
I let it cool in the pan for 10 minutes, then loosen the edges with a knife and carefully transfer it to a wire rack to cool completely.
Servings and Timing
This recipe makes 1 loaf, about 25 servings. Prep and rise time take roughly 2 hours total, with 40–50 minutes of baking time.
Variations
I sometimes add chopped herbs like thyme or chives for a more aromatic flavor. When I want extra richness, I sprinkle shredded cheese between the dough layers before baking. For a sweet version, I swap the onions for caramelized shallots and reduce the black pepper. This loaf also works beautifully with sunflower or poppy seeds instead of sesame seeds for a different texture and look.
Storage/Reheating
I store the cooled loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, I wrap the bread in foil and warm it in the oven at 325°F for about 10 minutes. It also freezes well — I wrap it tightly and freeze for up to 2 months. To serve, I thaw it overnight in the fridge and reheat in the oven before serving.
FAQs
Can I make this dough without a stand mixer?
Yes, I can knead it by hand for about 10–12 minutes until smooth and elastic.
Can I use canned corn instead of frozen?
Absolutely. I just make sure to drain it well before adding it to the dough.
Do I need both types of sesame seeds?
Not necessarily. I use whichever I have on hand, but mixing both adds a nice color contrast.
Can I use all-purpose flour instead of bread flour?
Yes, though the texture will be slightly softer and less chewy.
How do I know when the bread has risen enough?
When it has roughly doubled in size and springs back slowly when poked gently.
Can I prepare it ahead of time?
Yes, I assemble the loaf and refrigerate it overnight before baking the next day.
What can I serve this bread with?
I love serving it with soups, stews, or roasted meats — it’s also delicious on its own with butter.
Why is it called a “bubble loaf”?
Because the small dough balls bake together and form “bubbles” that pull apart easily.
How do I keep it from sticking to the pan?
I grease the Bundt pan very generously, especially around the center tube and edges.
Can I add cheese to the dough?
Yes, I sometimes mix in shredded cheddar or pepper jack for a cheesy twist.
Conclusion
Seeded Corn and Onion Bubble Loaf is one of those recipes that turns an ordinary dinner into something special. I love how it combines the sweetness of corn, the savoriness of onion, and the crunch of sesame seeds in each pull-apart piece. The golden crust, soft interior, and gentle hint of spice make it unforgettable. Whether I’m baking it for a family gathering or a holiday feast, it’s always the first thing to disappear from the table.
A stunning pull-apart bread inspired by the comforting flavors of corn pudding, Seeded Corn and Onion Bubble Loaf combines sweet corn, caramelized onion, and sesame seeds for a soft, golden, and shareable Bundt-style loaf. Perfect for gatherings or as a show-stopping side dish.
Ingredients
1/4 cup milk (warm, 110°F–115°F)
1 (1/4 oz) package active dry yeast
1/2 cup unsalted butter
3/4 cup finely diced yellow onion
1 clove garlic, minced
1 cup cream-style sweet corn
1/4 cup granulated sugar
3 large eggs, divided
1 tsp salt
1/4 tsp black pepper
1 tbsp toasted sesame seeds, divided
1 tbsp black sesame seeds, divided
2 cups white whole wheat flour (plus extra for kneading)
2 cups bread flour
3/4 cup frozen sweet corn kernels, thawed
1 tbsp water
Instructions
Heat milk to 110°F–115°F and stir in yeast. Let sit 5–10 minutes until foamy.
In a skillet, melt butter over medium heat. Add diced onion and minced garlic; cook for about 2 minutes until softened and fragrant. Remove from heat.
In a stand mixer bowl fitted with a paddle, combine onion mixture, cream-style corn, sugar, 2 eggs, salt, black pepper, and 2 tsp each of toasted and black sesame seeds.
Switch to the dough hook and add white whole wheat flour, bread flour, and yeast mixture. Knead on low for 8 minutes until smooth and elastic. Add more flour if too sticky.
Add thawed sweet corn and mix on low for 1–2 minutes until evenly distributed.
Transfer dough to a greased bowl, cover, and let rise until doubled, about 1 hour.
Grease a 12-cup (10-inch) Bundt pan generously. Punch down dough and cut into 25 pieces. Shape each into a ball and layer in the pan, rounded sides up.
Cover and let rise again until doubled, 40–50 minutes. Preheat oven to 350°F.
In a small bowl, whisk remaining egg with 1 tbsp water. Brush over dough and sprinkle with remaining sesame seeds.
Bake for 40–50 minutes, tenting with foil after 25 minutes to prevent overbrowning. Bread is done when golden and internal temperature reaches 200°F.
Cool in pan for 10 minutes, then loosen edges and transfer to a wire rack to cool completely.
Notes
Add chopped herbs like thyme or chives for extra aroma.
Sprinkle shredded cheese between layers for a rich, savory version.
Use sunflower or poppy seeds instead of sesame seeds for variation.
Make ahead and refrigerate overnight before baking for convenience.
Freeze up to 2 months; thaw and reheat in a 325°F oven before serving.
