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Chili Cornmeal Crescents

 Chili Cornmeal Crescents
THESE UNIQUE ROLLS are tender, light and delicious, with a bit of chili tang. The zip and texture inspire requests for the recipe every time I serve them. For a fun change of pace, I'll sometimes use blue cornmeal when I make these. -Marion Lowery, Medford, Oregon
24 ServingsPrep: 20 min. + rising Bake: 20 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1-3/4 cups warm water (110° to 115°)
  • 1-1/2 cups cornmeal
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour


  • In a large bowl, dissolve yeast in water. Add the cornmeal, sugar,
  • egg, oil, chili powder, salt, and 2 cups flour. Beat until smooth.
  • Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Roll each portion into a 12-in.
  • circle. Cut into 12 wedges. Roll up each wedge, starting with wide
  • end. Place on greased baking sheet; curve into a crescent shape.
  • Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for about 20 minutes or until browned. Cool on wire
  • racks. Yield: 2 dozen.

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Chili Cornmeal Crescents (continued)

Nutritional Facts: One roll equals 129 calories, 2 g fat (0 saturated fat), 9 mg cholesterol, 106 mg sodium, 25 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.