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Quick Cornbread Rolls

Based on a cornbread recipe from Orna and Ella's cook book, with my changes and adjustments.
Servings 8 rolls
Author נטלי


For the rolls:

  • 160 grams all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 80 grams brown sugar
  • 180 grams of fine corn flour
  • 400 ml. sour cream or natural soy yogurt for dairy free version
  • 1 large egg
  • 100 grams of vegetable oil

For decoration:

  • 2 tablespoons sesame seeds


  1. Preheat the oven to 180 Celsius degrees and grease the muffin pan.
  2. In a bowl, mix flour, baking powder, salt, sugar and corn flour until combined.
  3. Add sour cream, egg and oil and stir until you get slightly sticky dough.
  4. Divide the dough into 8 pieces (wet your hands for a neat work) and roll each part into a ball. Place inside the pan.
  5. Sprinkle sesame seeds at the top of each roll.
  6. Bake the cornbread rolls for 20-25 minutes until golden.
  7. Serve hot.

Recipe Notes

  • Keep the rolls in the freezer for up to two weeks. It is recommended to serve them warm for an ideal texture.
  • Instead of sesame seeds you can decorate the rolls with sunflower seeds, pumpkin or poppy seeds.
  • If the recipe is prepared in and loaf cake pan, the baking time will last longer.
  • If you want non-sweet rolls, reduce the amount of sugar to only 20-25 grams and increase the amount of salt to one teaspoon.