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Corn Pocket Rolls

Canadian.Recipes's picture
Corn Pocket Rolls has a lip smacking taste. The sugar and sour cream gives the Corn Pocket Rolls a two dimensional taste.
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 2 Tablespoon
  Baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Egg 1 , well beaten
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Melted butter 1 Tablespoon

Mix the flour, sugar, baking powder, baking soda, and salt in a bowl; stir in the cornmeal.
Blend beaten egg and sour cream; stir into dry ingredients.
Turn dough onto a lightly floured surface and roll about 1/8 inch thick.
Brush dough with melted butter and cut with a lightly floured 2 1/2-inch round cutter.
Using the handle of a wooden spoon, make a slightly off-center crease on each round of dough; fold top (larger half) over bottom.
Press edges together at each end of crease.
Place rolls about 1 inch apart on lightly greased baking sheets.
Bake at 425°F about 12 minutes, or until light golden brown.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1608 Calories from Fat 493

% Daily Value*

Total Fat 56 g85.6%

Saturated Fat 29.4 g147%

Trans Fat 0 g

Cholesterol 333.4 mg111.1%

Sodium 2537.4 mg105.7%

Total Carbohydrates 243 g81.1%

Dietary Fiber 10.4 g41.5%

Sugars 36.9 g

Protein 35 g69.3%

Vitamin A 32.2% Vitamin C 2.6%

Calcium 116.9% Iron 77.6%

*Based on a 2000 Calorie diet

Corn Pocket Rolls Recipe