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Corn Pocket Rolls

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  • Prep 10 min
  • Total 25 min
  • Servings 10
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Corn bread in a jiffy! Sour cream makes these golden corn rolls rich and tender.
Updated May 10, 2005
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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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Keep cornmeal fresh by storing it in a covered container in the refrigerator or freezer.
  • tip 3
    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

140 Calories, 5 g Total Fat, 3 g Protein, 22 g Total Carbohydrate

Nutrition Facts

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