Preheat 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|
|Calories from Fat: 1296 (34%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 3853
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