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Corn Pocket Rolls


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1-1/3 cups flour
1/2 cup cornmeal
3 tsp. baking powder
1/2 tsp. salt
2 Tbs. sugar
1 egg, beaten
3/4 cup sour cream
1 Tbs. margarine or butter, softened


Heat oven to 375. Mix flour, cornmeal, baking powder, salt and sugar. Mix egg and sour cream; stir into flour mixture. Place on lightly floured surface and roll 1/4" thick. Cut into 3" rounds; brush with margarine and fold in


half. Place on ungreased cookie sheet. Bake 12-15 minutes or until rolls are golden brown. About 10 rolls.


Do-Ahead: Unbaked rolls can be covered and refrigerated on cookie sheet no longer than 8 hours. Twenty minutes before serving, heat oven to 375. Bake rolls about 15 minutes or until golden brown


Pairs Well With


Notes

A dash of local for every season
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