Thyme Corn Sticks

• 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 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.

vegetable shortening, eggs, unsalted butter, vegetable oil, plain yogurt, flour, stoneground yellow cornmeal, baking powder, salt, sugar, thyme

Taken from www.epicurious.com/recipes/food/views/thyme-corn-sticks-11111 (may not work)