Quick Cornmeal Rolls

May  2, 2016
0 Ratings
Photo by Posie Harwood
  • Makes 9 rolls
Author Notes

From the Rumford Baking Powder can comes this brilliant and quick little cornmeal biscuit. Slice and stack the dough just like a butter fan roll, slap it in a muffin tin, and it bakes up into a pretty tiered shape. —Posie (Harwood) Brien

What You'll Need
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons shortening
  • 2/3 cup cold milk
  • 2 tablespoons butter, melted
  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  3. Cut in the shortening until the mixture is crumbly and the shortening is in very small lumps.
  4. Slowly add the milk and stir with a fork until the dough begins to come together. Start with just 1/2 cup of the milk -- you might not need all of the milk. The dough should be soft but not at all wet.
  5. Turn the dough out onto a lightly floured surface and roll it out to a rectangle, 1/4-inch thick. It will be about 14" x 6", roughly. Be sure to keep dusting the dough and rolling pin with flour as you go to keep it from sticking.
  6. Brush the surface of the rectangle with melted butter.
  7. Cut the rectangle into long strips, about 1 1/2" wide. Stack 6 or 7 strips on top of each other, and then cut the stacks into 2" pieces. Place the 2" stacks into the wells of a greased muffin tin.
  8. Brush the tops of the stacks with more melted better and sprinkle with flaky sea salt (optional!). Bake for about 12 minutes or until the tops just begin to brown.
  9. Remove from the oven and let cool slightly, then eat warm!

See what other Food52ers are saying.

  • Winifred Ryan
    Winifred Ryan
  • Emma Nelson
    Emma Nelson
  • Two Trays Kitchen
    Two Trays Kitchen
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

6 Reviews

Winifred R. May 2, 2021
These sound great, thanks Posie! BTW did you know that for pot pies you can sub 1/2 cup of cornmeal (as far as I know any texture) for grainier texture and corn flavor? Vey nice with chicken pot pie.
Emma N. November 15, 2016
When I tried these straight from the oven, I knew they wouldn't suit my family's collective sweet tooth. I come from a controversial Southern family...we like sweet cornbread. Once these cooledl for about an hour, the sweet corniness of the corn shone through in all it's golden-eared glory! Everyone LOVED them, Posie!

So, two words of advice:
1) Roll the layers thinner than you think before stacking them
2) Let them cool
Two T. May 8, 2016
Is medium grind cornmeal ok or fine?
Posie (. May 9, 2016
Yep medium works! It gives the rolls more texture, but I actually prefer that.
Mary May 8, 2016
Yum! Can you substitute butter for shortening?
Posie (. May 8, 2016
Absolutely! Use cold butter.