This Johnnycake with Chervil is a delightful twist on traditional Southern cornbread, offering a savory profile rather than a sweet one. The fresh chervil adds a subtle anise-like aroma that pairs beautifully with the rich, earthy flavor of the yellow cornmeal. The texture is perfectly balanced, featuring a golden, crispy exterior and a moist, tender interior. While often served as a side dish, its robust flavor makes it an excellent companion to hearty stews, chowders, fried chicken, or ribs. It’s also versatile enough to be used as a stuffing for poultry. Simple to prepare with pantry staples, this recipe delivers a comforting, home-style experience that elevates any meal.
Johnnycake With Chervil
Description
This Johnnycake with Chervil is a delightful twist on traditional Southern cornbread, offering a savory profile rather than a sweet one. The fresh chervil adds a subtle anise-like aroma that pairs beautifully with the rich, earthy flavor of the yellow cornmeal. The texture is perfectly balanced, featuring a golden, crispy exterior and a moist, tender interior. While often served as a side dish, its robust flavor makes it an excellent companion to hearty stews, chowders, fried chicken, or ribs. It&# 226;ÂÂs also versatile enough to be used as a stuffing for poultry. Simple to prepare with pantry staples, this recipe delivers a comforting, home-style experience that elevates any meal.Ingredients
Directions
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Preheat the oven to 425ðF (220ðC).
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Brush an 8-inch square baking pan with 1 tablespoon of corn oil.
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Place the greased pan in the oven and heat until hot, watching carefully to avoid burning.
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In a medium bowl, sift together the all-purpose flour, sugar, baking powder, and salt.
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Stir the cornmeal into the dry ingredients until well combined.
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In a separate bowl, whisk together the eggs, vegetable oil, and buttermilk.
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Finely chop the fresh chervil leaves to yield approximately 1/4 cup.
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Stir the chopped chervil into the milk-egg mixture.
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Make a well in the center of the dry ingredients and quickly pour in the liquid mixture.
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Blend quickly with a spatula just until the ingredients are mixed; do not overmix.
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Carefully pour the batter into the hot prepared pan.
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Bake at 425ðF (218ðC) for 20-25 minutes, or until golden brown and crisp around the edges.
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Remove from the oven and let cool slightly.
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Cut into squares and serve immediately, spreading with butter if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 656.4kcal
- % Daily Value *
- Total Fat 22.3g35%
- Saturated Fat 3.8g19%
- Cholesterol 1.2mg1%
- Sodium 98071.9mg4087%
- Total Carbohydrate 103.0g35%
- Dietary Fiber 6.0g24%
- Sugars 13.0g
- Protein 13.0g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If chervil is unavailable, Italian parsley can be used as a substitute.
Muffin or cornstick pans may be used instead of a square pan; if so, bake for approximately 15 minutes.
Heating the pan before adding the batter helps ensure a crispy bottom and sides.
Leftovers can be saved and frozen, then used later as a stuffing for poultry.
This johnnycake pairs well with stews, chowders, fried chicken, ribs, or a layered lamb stew.
