I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn bread puck, and bake until it is molten and exterior browns.
Standard style corn breads I have eaten are too spongy for this kind of application, and would not be able to be pressed against the walls of the muffin pan to form the walls; to give an idea, my initial idea was to try something more like beer dough for the par-baked crust.
Is there something in between? Even if corn-bread is throwing off my search results, I am guessing perhaps there is a molten cup cake batter/dough recipe or something that can be modified to have a savory corn-bread flavor and still really stand up to baking with a liquid inside.
- How can I modify standard corn bread recipes to accomodate a wet filling?
- Am I underestimating the resilience of corn bread to not succumbing to exploding from its filling?
- Would it be possible to use a standard corn bread recipe, but then, in effect, laminate the inside with something toothsome but not too distracting in texture (for instance, egg wash might prove a good laminate, but I am looking for vegan solutions)?
- I have done similar things with egg wash before, would a wash of flax/Chia egg produce the same result?
- melting something like cheese on the inside might work, any vegan options spring to mind (other than daiya)?
(Vegan options preferred, but I can make substitutions as necessary)