These magical corn bread pastry is unique only to the Chinese cooking culture.
Remember the mentou and baozi? (if not…no fear, do a search from the search box on the right)
These corn bread used to be extremely popular back in the age when rice and white flour were seen as rare commodities only affordable for the wealthy. Corn flour were cheap in that time and age. Every poor/middle class family made corn bread dough and used them to make pastry as the primary source of starch. It's funny how those food only eaten by the poor are seen as exotic healthy food in the present time.
Sorry, I can't figure out a good name to call them. The Chinese name is "Wo Tou", because they are shaped like muffins, I will call them corn bread muffins.
I like them, always have, always liked corn bread. Do you see the indent on the bottom? These muffins are hollow shaped before they are steamed, but the hollow closes up and leaves a small intent in the cooked version. Good luck making them! I'm sorry I can't offer any details on making them. I've never seen the Chef making it from scratch to the end product. Try your luck by mixing corn flour then shape them into hollow bell shapes. Place them evenly in a bamboo steamer. Enjoy!