Johnnycake With Chervil

* Exported from MasterCook *

JOHNNYCAKE WITH CHERVIL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Harned 1994
Herb/spice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

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.



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