Johnnycake With Chervil

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.

Cooking Method: Baking

Cuisine: Southern

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 656.4

Dietary: Vegetarian

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

1 tablespoon Corn oil
1 cup All-purpose flour; sifted
2 tablespoon Sugar
1 tablespoon Baking powder
1 pn 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*

Directions

1
Preheat the oven to 425ÃÂ°F (220ÃÂ°C).
2
Brush an 8-inch square baking pan with 1 tablespoon of corn oil.
3
Place the greased pan in the oven and heat until hot, watching carefully to avoid burning.
4
In a medium bowl, sift together the all-purpose flour, sugar, baking powder, and salt.
5
Stir the cornmeal into the dry ingredients until well combined.
6
In a separate bowl, whisk together the eggs, vegetable oil, and buttermilk.
7
Finely chop the fresh chervil leaves to yield approximately 1/4 cup.
8
Stir the chopped chervil into the milk-egg mixture.
9
Make a well in the center of the dry ingredients and quickly pour in the liquid mixture.
10
Blend quickly with a spatula just until the ingredients are mixed; do not overmix.
11
Carefully pour the batter into the hot prepared pan.
12
Bake at 425ÃÂ°F (218ÃÂ°C) for 20-25 minutes, or until golden brown and crisp around the edges.
13
Remove from the oven and let cool slightly.
14
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.

Keywords: johnnycake, chervil, cornmeal, cornbread, savory, herb, buttermilk, baking, side dish, comfort food, vegetarian, crispy, golden, homestyle, stuffing, easy, quick, flour, eggs, oil

Read it online: https://www.chefs-mate.com/recipe/johnnycake-with-chervil/