Chili Cornmeal Crescents – a delicious recipe with active dry yeast, warm water, cornmeal, sugar, egg, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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
4
; curve into a crescent shape. Cover and let rise until doubled, about 30 minutes.
5
Bake at 375u00b0 for about 20 minutes or until browned. Cool on wire racks.
552
kcal
Calories
11
g
Fat
98
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1-3/4 cups warm water (110u00b0 to 115u00b0), 1-1/2 cups cornmeal, 1/3 cup sugar, and more.
Yes, Chili Cornmeal Crescents falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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