Sunday, May 14, 2006

Corn Pocket Rolls

Corn Pockets

I found this General Mills, Inc recipe and tried it today to serve with the chili I made. It was its interesting taco like shape that caught my eye. They had them plain on a plate but I can see putting a little filling inside. It is a simple cornbread but is made thicker than regular cornbread so you can shape them.

Corn, known as maize to ancient Indians of North and South America, was once the staple of their diet. When Europeans began arriving in the New World, they found a native population that consumed many dishes made with corn, which was unknown in the European diet. And know thing of all the cultures in the world that have traditional recipes with corn.

This is a delicious, new recipe using corn meal.

Corn Pocket Rolls

Total: 25 Minutes
Prep: 10 Minutes
Bake: 15 Minutes

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

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 oungreaseded cookie sheet.

3. Bake 12 to 15 minutes or until golden brown.
Makes 10 rolls

Gold Medal® is a Reg. T.M. of General Mills, Inc.

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