| 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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