Thyme corn sticks

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.

Similar recipes