Chili Cornmeal Crescents Recipe

3.5 1 2
Chili Cornmeal Crescents Recipe
Chili Cornmeal Crescents Recipe photo by Taste of Home
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Chili Cornmeal Crescents Recipe

Read Reviews
3.5 1 2
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Chili Cornmeal Crescents in Reminisce July/August 1998, p45

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for about 20 minutes or until browned. Cool on wire racks. Yield: 2 dozen.
Originally published as Chili Cornmeal Crescents in Reminisce July/August 1998, p45

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MY REVIEW
jkdabbs User ID: 4570759 52726
Reviewed Feb. 26, 2012

"These were very good with the exception of I could not taste much of the chili. Could have been my chili powder. I will try a chili paste next time. Will make again. Great with a steaming hot bowl of chili."

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