Recipe - Johnnycake With Chervil

1 tablespoon Corn oil
1 cup Allpurpose flour; sifted
2 tablespoon Sugar
1 tablespoon Baking powder
1 pn Salt
1 cup Yellow cornmeal
2 Eggs; lightly beaten
One fourth cup Vegetable oil
1 cup Buttermilk or soured milk
One half cup 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 One fourth cup. Stir into milkegg 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 0888627882. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini