Corn Mayo Bread (Corn Mayo Pan)
コーンマヨパン · Kōn Mayo Pan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Corn mayo pan is a beloved Japanese bakery classic: a soft, slightly sweet bun topped with corn kernels tossed in mayonnaise that turns golden and savory in the oven. This preschool snack version skips yeast and kneading entirely - the batter is just pancake mix and soy milk, poured into foil cups and baked. Using soy milk and an egg-free mayonnaise keeps it friendly for children with egg or milk allergies, and the combination of fluffy bun, sweet corn and creamy topping is one that even picky eaters happily finish.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- 22.5 gwhole kernel corn (canned or frozen)
Seasonings
- 30 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 4.5 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Put the pancake mix and soy milk in a bowl and mix until combined.
- 2
Drain the corn (if using frozen, use it as is) and mix it with the mayonnaise (egg-free Mayodore).
- 3
Pour the batter from step 1 into foil baking cups.
- 4
Spoon the corn mixture from step 2 on top of the batter.
- 5
Bake in an oven preheated to 200°C (400°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 196.5 kcal | 393 kcal | 196.5 kcal |
| Protein | 4.4 g | 8.7 g | 4.4 g |
| Fat | 5.4 g | 10.8 g | 5.4 g |
| Carbohydrates | 33.8 g | 67.5 g | 33.8 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 46.5 mg | 93 mg | 46.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 168 mg | 336 mg | 168 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 196.5 kcal | 4.4 g | 5.4 g | 33.8 g | 1.8 g | 0.8 g | 46.5 mg | 0.6 mg | 168 mg |
| 1 adult serving | 393 kcal | 8.7 g | 10.8 g | 67.5 g | 3.6 g | 1.5 g | 93 mg | 1.2 mg | 336 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
