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Corn Pocket Rolls

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  All purpose flour/Unbleached flour 1 1⁄3 Cup (21.33 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Egg 1 , beaten
  Sour cream 3⁄4 Cup (12 tbs)
  Margarine/Butter 1 Tablespoon, 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 inch thick.
Cut into 3-inch rounds; brush with margarine and fold in half.
Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until rolls are golden brown.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1532 Calories from Fat 488

% Daily Value*

Total Fat 56 g85.4%

Saturated Fat 24.2 g121%

Trans Fat 0 g

Cholesterol 301.2 mg100.4%

Sodium 2396.4 mg99.9%

Total Carbohydrates 229 g76.3%

Dietary Fiber 10.4 g41.5%

Sugars 37.4 g

Protein 34 g67.2%

Vitamin A 35.5% Vitamin C 2.6%

Calcium 135.2% Iron 74.5%

*Based on a 2000 Calorie diet

Corn Pocket Rolls Recipe