Thyme Corn Sticks Recipe

Thyme Corn Sticks Recipe

  • 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
  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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