Corn Pocket Rolls
  • 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
  1. 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
  2. half. Place on ungreased cookie sheet. Bake 12-15 minutes or until rolls are golden brown. About 10 rolls.
  3. 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