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Corn Pocket Rolls (lighter recipe)

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  • Prep 10 min
  • Total 25 min
  • Servings 10
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Give classic corn bread a makeover by making cornbread "pockets" with low-fat ingredients.
Updated Jul 14, 2014
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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
  • 1/4 cup fat-free cholesterol-free egg product
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon margarine
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 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.

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 375º F about 15 minutes or until golden brown.
  • tip 2
    Using egg substitutes and reduced-fat sour cream instead of their higher-fat counterparts saves you about 2 grams of fat per roll.

Nutrition

130 Calories, 3 g Total Fat, 4 g Protein, 23 g Total Carbohydrate

Nutrition Facts

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