In a large bowl of a stand mixer or a mixing bowl (if kneading by hand), combine together flour, 2 tablespoons of the oregano seasoning, sugar and yeast. Add all the milk and begin to knead the dough using the dough hook attachment or by using your hands.
Knead the dough for 6-7 minutes if using a stand mixer, or for 8-10 minutes if kneading by hand. Ensure to knead the dough till it is soft and supple. When it is almost done, add minced garlic, melted butter and salt, and knead for 1-2 minutes or until it has combined. Add a little flour, if necessary, while kneading. The dough will seem sticky at first but will change texture as you knead it.
Once done, shape the dough into a large ball. Grease a bowl with oil. Place the dough in the bowl and turn it around so that its coated slightly with oil, cover it with a damp cloth and place it in a warm place to proof. This can take anywhere between 1-2 hours depending on where you are, and how warm the temperature is. The dough has to double in size. It took us an hour.
Remove the dough from the mixing bowl and divide it into two halves.
Plain Garlic Breadsticks: To make the plain garlic bread, roll one half out to form a semicircle, as shown in the video and keep aside.
Stuffed Garlic Breadsticks: Roll out the other half into a circle. On the bottom half of the circle, spread out cream cheese, add grated mozzarella, sweet corn kernels and sprinkle some oregano seasoning leaving ¼ inch around the edges, as shown in the video. Pull the top half over the cheese and seal the edges by tightly pinching it with your fingers. Make sure it is tightly sealed to prevent cheese from oozing out.
Preheat the oven to 180C.
Grease and line a baking tray with parchment paper. Sprinkle maize flour and oregano seasoning. Place the shaped dough on the tray over it. Sprinkle some more maize flour and oregano seasoning on top of the dough. Brush it with cooled melted butter and sprinkle more seasoning or maize flour if necessary. Use a sharp knife and lightly mark straight lines along the bread for cutting after baking. Do not cut it all the way through before baking. Cover and allow to proof on the bench for 20 minutes further.
Bake in a preheated oven for 20-25 minutes or until the tops are golden brown. Brush with melted butter and serve