Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 24 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
Preparation
Step 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.
Step 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.
Step 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.
