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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Can be prepared in 45 minutes or less. Ingredients:
vegetable shortening for greasing molds |
3 large eggs |
1 1/4 stick (10 tablespoons) unsalted butter, melted and cooled |
1/3 cup vegetable oil |
2 cups plain yogurt |
1 cup all-purpose flour |
2 cups stone-ground yellow cornmeal |
1 1/2 tablespoons baking powder |
2 teaspoons salt |
2 teaspoons sugar |
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried, crumbled |
Directions:
1. Preheat oven to 400°F. Grease 5- by 1 1/2-inch corn-stick molds generously with shortening and on a baking sheet heat in oven for 10 minutes.
2. 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.
3. Remove molds from oven carefully and pour 1/4 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 400°F. oven about 5 minutes.
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