Give classic corn bread a makeover by making cornbread "pockets" with low-fat ingredients.
Make these rolls up to 8 hours ahead of your meal! Cover and refrigerate the unbaked rolls on a cookie sheet. Bake at 375º F about 15 minutes or until golden brown.
Using egg substitutes and reduced-fat sour cream instead of their higher-fat counterparts saves you about 2 grams of fat per roll.
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