Corn Pocket Rolls (lighter recipe)

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

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 10

Ingredients

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
5 mg
5 %;
Sodium
310 mg
310 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
1 g
1 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.