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

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

SAVE ON THIS RECIPE!

LOCATION

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.

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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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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