JOHNNYCAKE WITH CHERVIL
1 tbsp corn oil
1 cup all-purpose flour, sifted
2 tbsp sugar
1 tbsp baking powder
1 pinch salt
1 cup yellow cornmeal
2 eggs, lightly beaten
1/4 cup vegetable oil
1 cup buttermilk (or soured milk)
1/2 cup fresh chervil, no stems, loosely packed*
Brush an (8-inch) square baking pan with the 1 tablespoon corn 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 1/4 cup vegetable oil and buttermilk; set aside.
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 degrees F for 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.
*If chervil is unavailable, Italian parsley can be used instead.
Makes 8
Source: Nancy Enright's Canadian Herb Cookbook by Nancy Enright
1 tbsp corn oil
1 cup all-purpose flour, sifted
2 tbsp sugar
1 tbsp baking powder
1 pinch salt
1 cup yellow cornmeal
2 eggs, lightly beaten
1/4 cup vegetable oil
1 cup buttermilk (or soured milk)
1/2 cup fresh chervil, no stems, loosely packed*
Brush an (8-inch) square baking pan with the 1 tablespoon corn 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 1/4 cup vegetable oil and buttermilk; set aside.
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 degrees F for 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.
*If chervil is unavailable, Italian parsley can be used instead.
Makes 8
Source: Nancy Enright's Canadian Herb Cookbook by Nancy Enright
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