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
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
-
Step1Heat oven to 375°F.
-
Step2Mix 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.
-
Step3Bake 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;Tips from the Betty Crocker Kitchens
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