Skip to Content
Menu

Corn Pocket Rolls

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated May 10, 2005
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Corn bread in a jiffy! Sour cream makes these golden corn rolls rich and tender.

Corn Pocket Rolls

  • Prep Time 10 min
  • Total 25 min
  • Servings 10
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    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.
  • Step 
    3
    Bake 12 to 15 minutes or until golden brown.

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.

Recipe Tips

© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section