Recipe#5833

Title: JOHNNYCAKE WITH CHERVIL

  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy
  Enright. Toronto: James Lorimer & Company, 1985.  Pg.
  25.  ISBN 0-88862-788-2. Electronic format by Cathy
  Harned.

   1       tb           Corn oil
   1       c            All-purpose flour -- sifted
   2       tb           Sugar
   1       tb           Baking powder
   1       pn           Salt
   1       c            Yellow cornmeal
   2                    Eggs -- lightly beaten
     1/4   c            Vegetable oil
   1       c            Buttermilk or soured milk
     1/2   c            Fresh chervil, no stems*
                        -- loosely packed
  *If chervil is unavailable, Italian parsley can be
  used instead.
  
  Brush a square 8" baking pan with the oil.  Once oven
  is preheated, heat greased pan until hot (but watch
  carefully).  This helps ensure a crispy bottom and
  sides.  Muffin or cornstick pans may also be used.
  
  Sift flour with sugar, baking powder and salt.  Stir
  in cornmeal.  In separate bowl, mix eggs with oil and
  buttermilk.  Chop chervil leaves to yield about 1/4
  cup.  Stir into milk-egg mixture.  Make a well in the
  dry ingredients and quickly pour in liquid.  Blend
  quickly with a spatula just until mixed.  Do not
  overmix.
  
  Pour batter into prepared pan.  Bake at 425 F. 20
  minutes, or until golden brown and crisp around edges.
  (Muffins or cornsticks may only take 15 minutes). Cut
  into squares and serve at once, spreading with butter
  if desired.
  
  Save any leftovers and freeze for cornbread poultry
  stuffing.
  
  Enright suggests serving this with stews, chowders,
  fried chicken or ribs, and also says that this is good
  with a layered lamb stew.