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    Corn Pocket Rolls


    Source of Recipe


    Gold Medal®

    List of 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

    Recipe



    1. Heat oven to 375ºF.
    2. Mix 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.
    3. Bake 12 to 15 minutes or until golden brown

 

 

 

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