Corn Pocket Rolls (lighter recipe)

Corn Pocket Rolls (<I>lighter recipe</I>)

Give classic corn bread a makeover by making cornbread "pockets" with low-fat ingredients.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

10

rolls

1 1/3
cups Gold Medal® all-purpose flour
1/2
cup cornmeal
2
tablespoons sugar
3
teaspoons baking powder
1/2
teaspoon salt
1/4
cup fat-free cholesterol-free egg product
3/4
cup reduced-fat sour cream
1
tablespoon margarine
  1. Heat oven to 375ºF.
  2. Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg product and sour cream; stir into flour mixture until dough forms. Roll dough 1/4 inch thick on lightly floured surface. Cut into 3-inch rounds with floured cutter. Brush with margarine; fold in half. Place on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until golden brown.
Makes 10 rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Make these rolls up to 8 hours ahead of your meal! Cover and refrigerate the unbaked rolls on a cookie sheet. Bake at 375º F about 15 minutes or until golden brown.
Health Twist
Using egg substitutes and reduced-fat sour cream instead of their higher-fat counterparts saves you about 2 grams of fat per roll.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 310 mg;
  • Total Carbohydrate 23 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.