Thyme Corn Sticks

Name: Thyme Corn Sticks
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

11 ingredients

10 steps

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 400F.
2

Grease 5- by 1 1/2-inch corn-stick molds generously with shortening and on a baking sheet heat in oven for 10 minutes.
3

While molds are heating, in a large bowl whisk together eggs, butter, oil, and yogurt.
4

In a bowl whisk together remaining ingredients.
5

Add flour mixture to egg mixture and combine batter well.
6

Remove molds from oven carefully and pour 1/4 cup batter into each mold.
7

Bake corn sticks in batches in middle of oven until a tester comes out clean, about 15 to 17 minutes, and remove from molds.
8

Corn sticks may be made 3 days in advance and kept chilled in resealable plastic bags.
9

Reheat corn sticks on a baking sheet in 400F.
10

oven about 5 minutes.