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.

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