Cornmeal Turnovers
Golden cornmeal turnovers with a flaky crust, featuring a subtle sweetness and hearty corn flavor. Perfect for breakfast, snacks, or casual gatherings, appealing to all ages.
Ingredients
Instructions
- Sift flour, baking soda, baking powder, salt, and sugar.
- Add cornmeal to the sifted ingredients.
- Combine with beaten egg, melted shortening, and sour milk to form a dough.
- Turn the dough onto a lightly floured board.
- Pat into a sheet 1/2-inch thick.
- Cut into squares or circles as for cookies.
- Brush the tops with melted butter and fold each half over.
- Place on a well-oiled baking sheet.
- Bake at 400°F for 10 minutes until golden.
Tips & Substitutions
For a richer flavor, consider adding herbs or spices to the dough, such as black pepper or paprika. If sour milk isn't available, you can substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. These turnovers are versatile, so feel free to experiment with fillings, such as cheese or fruit. Keep an eye on them while baking, as ovens may vary.
Serving Suggestions
These cornmeal turnovers are delightful served warm as a snack or appetizer. Pair them with a side of apricot and pineapple salad for a refreshing contrast, or enjoy them with a dollop of sour cream. They also make a great accompaniment to soups and stews, adding a hearty touch to any meal.
Storage & Reheating
To store leftovers, place the cooled turnovers in an airtight container and refrigerate for up to three days. For best results when reheating, place them in a preheated oven at 350°F for about 5-7 minutes to restore their crispiness. Microwaving is an option, but it may make the turnovers a bit soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Turnovers contains roughly 114 calories, with 2g protein, 23g carbohydrates, and 2g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1217mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, the texture may be denser. You might need to adjust the liquid slightly to achieve the desired dough consistency. Whole wheat flour adds a nutty flavor and is a healthier alternative, fitting well into vegetarian recipes.
What can I use as a filling for these turnovers?
You can fill these turnovers with a variety of options, such as cheese, cooked vegetables, or even fruit preserves for a sweet twist. For a savory option, consider using a mixture of sautéed mushrooms and spinach or a sweet cheese filling, which pairs beautifully with the cornmeal crust.
How can I make these turnovers vegan?
To make these turnovers vegan, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use a plant-based shortening or coconut oil instead of melted shortening. For the sour milk, substitute with almond milk or soy milk mixed with a tablespoon of vinegar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).