Corn Pocket Rolls

Corn bread in a jiffy! Sour cream makes these golden corn rolls rich and tender.

  • 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
egg, beaten
3/4
cup sour cream
1
tablespoon butter or margarine, softened

  • 1 Heat oven to 375ºF.
  • 2 Mix flour, cornmeal, sugar, baking powder and salt in medium bowl. Mix egg 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 butter; 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 375°F about 15 minutes or until golden brown.

Keep cornmeal fresh by storing it in a covered container in the refrigerator or freezer.

Slip a surprise into your pocket! Place a teaspoon of shredded cheese in the center of the dough round after you brush it with butter but before you fold it in half.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
35 mg
35 %;
Sodium
290 mg
290 %;
Total Carbohydrate
22 g
22 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.