Corn bread in a jiffy! Sour cream makes these golden corn rolls rich and tender.
Make these rolls up to 8 hours ahead of your meal! Cover and refrigerate the unbaked rolls on a cookie sheet. Bake at 375°F about 15 minutes or until golden brown.
Keep cornmeal fresh by storing it in a covered container in the refrigerator or freezer.
Slip a surprise into your pocket! Place a teaspoon of shredded cheese in the center of the dough round after you brush it with butter but before you fold it in half.
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