Yield: 1 servings
|\N \N||Vegetable shortening for greasing molds|
|1¼ \N||Sticks unsalted butter; melted and cooled|
|\N \N||; (10 tablespoons)|
|⅓ cup||Vegetable oil|
|2 cups||Plain yogurt|
|1 cup||All-purpose flour|
|2 cups||Stone-ground yellow cornmeal|
|1½ tablespoon||Baking powder|
|1 tablespoon||Minced fresh thyme leaves or 1 teaspoon; crumbled|
|\N \N||; dried|
Preheat oven to 400F. Grease 5- by 1½-inch corn-stick molds generously with shortening and on a baking sheet heat in oven for 10 minutes. While molds are heating, in a large bowl whisk together eggs, butter, oil, and yogurt. In a bowl whisk together remaining ingredients. Add flour mixture to egg mixture and combine batter well.
Remove molds from oven carefully and pour ¼ cup batter into each mold.
Bake corn sticks in batches in middle of oven until a tester comes out clean, about 15 to 17 minutes, and remove from molds. Corn sticks may be made 3 days in advance and kept chilled in resealable plastic bags. Reheat corn sticks on a baking sheet in 400F. oven about 5 minutes.
Makes 24 corn sticks.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.