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Corn Pocket Rolls

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

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( 16 Ratings)

16 Ratings

5 Stars 12%

4 Stars 38%

3 Stars 31%

2 Stars 12%

1 Stars

Member Reviews ( 5 )

46e33203-b91c-4395-a4b1-d2ec765ec45b

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 6/15/2009 5:35:42 PM REPORT ABUSE Molly100 said:

Rating:

I substituted honey for the sugar, and added 1/2 C of shredded cheddar. The key with any biscuits is to NOT OVER MIX. The dough should barely hold together. Overmixing causes toughness.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:56:21 AM REPORT ABUSE bamalady said:

Rating:

These were horrible. They were dry and they needed some oil in them. Was something left out of the receipe? I cut them out real good and folded them but they were not tasty.

This reply was: Helpful Inspiring

Posted 12/7/2008 2:35:39 PM REPORT ABUSE erinsgrammy said:

Rating:

To zip these rolls up a bit, try adding a teaspoon or so of chili powder, to your taste. They would be a good addition to a Tex-Mex or Southwestern meal, in my opinion.

This reply was: Helpful Inspiring