| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | January 199 | 1 | servings | |
INGREDIENTS
| Vegetable shortening for greasing molds | ||
| 3 | lg | Eggs |
| 1 1/4 | Sticks unsalted butter; melted and cooled | |
| ; (10 tablespoons) | ||
| 1/3 | c | Vegetable oil |
| 2 | c | Plain yogurt |
| 1 | c | All-purpose flour |
| 2 | c | Stone-ground yellow cornmeal |
| 1 1/2 | tb | Baking powder |
| 2 | ts | Salt |
| 2 | ts | Sugar |
| 1 | tb | Minced fresh thyme leaves or 1 teaspoon; crumbled |
| ; dried |
INSTRUCTIONS
Preheat oven to 400F. Grease 5- by 1 1/2-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 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 400F. oven about 5 minutes. Makes 24 corn sticks. Gourmet January 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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