Place 150g cornmeal into a large mixing bowl.

Gradually pour 100g boiling water into the cornmeal while stirring with chopsticks or a spatula to combine. This will create small cornmeal granules.

Set the mixture aside to cool slightly.

Once the cornmeal has cooled down, add 150g all-purpose flour, 3g yeast, and 5g sugar to the bowl. Stir everything together.

Slowly pour 80g warm water into the mixture while stirring, until a shaggy dough forms.

Transfer the dough onto a work surface and knead for about 8-10 minutes until the dough becomes smooth and elastic.

Roll the dough into a long, even rope.

Divide the dough into 8 equal portions.

Lightly grease a small tea bowl to prevent sticking. Place the bowl upside down on your work surface.

Take one dough portion, roll it into a ball, and press it against the inverted tea bowl, gently shaping it into a cone (wowo tou) with a small hollow at the base. Place the shaped dough piece onto parchment paper. Repeat the process with the remaining dough pieces to shape them all into Wowo Tou buns

Heat water in a steamer to about 50°C (122°F), then turn off the heat.

Place the shaped cornbread buns onto the steamer tray, cover them, and let them proof in the steamer for 30 minutes. This will allow the buns to rise and become fluffy.

After proofing, turn the heat back on and steam the buns. Once the water boils, continue steaming for 15 minutes.

Turn off the heat and let the buns sit with the lid on for an additional 3 minutes to prevent the buns from collapsing due to sudden cooling.