Try this Thyme Corn Sticks recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (1674g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3853 | ||
Calories from Fat: 1296 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144g | 192 % | |
Saturated Fat 31.8g | 159 % | |
Monounsaturated Fat 64.4g | ||
Polyunsanturated Fat 31.8g | ||
Cholesterol 3187.2mg | 981 % | |
Sodium 4604.9mg | 159 % | |
Potassium 3171.7mg | 83 % | |
Total Carbohydrate 498g | 146 % | |
Dietary Fiber 39.3g | 157 % | |
Sugars, other 458.7g | ||
Protein 157.3g | 225 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3853
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