*  Exported from  MasterCook  *
                          JOHNNYCAKE WITH CHERVIL
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Harned 1994
   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
   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
   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
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