Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable shortening for greasing molds |
| 3 larges | Eggs |
| 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 |
| 2 teaspoons | Salt |
| 2 teaspoons | Sugar |
| 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.