*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Tuesday, May 07, 2024 12:24 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Johnnycake With Chervil
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Johnnycake With Chervil recipe to your favorite Save to favorite   Discuss Johnnycake With Chervil recipe Write a comment   Print Johnnycake With Chervil recipe Print this recipe   Email Johnnycake With Chervil recipe to friend Email this recipe
  Johnnycake With Chervil
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 262
Ingredients:
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
Instructions:
*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.
Rate this recipe:  
Featured Recipe
» Oven Pot Roast With Beer
Category: Beef
Hits: 351
Rating:rating: (2.5)(2.5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com