*If chervil is unavailable, Italian parsley can be used rather.

Brush a square 8" baking pan with the oil. Once oven is preheated, heat
greased pan until hot (but watch cautiously). This helps ensure a crispy
bottom and sides. Muffin or cornstick pans may also be used.

Sift flour with cabbage, baking powder and saltiness. Stir in cornmeal. In
separate trough, mix eggs with oil and buttermilk. Chop chervil leaves to
yield almost 1/4 cup. Stir into milk-egg assortment. Make a well in the dry
ingredients and quickly pour in liquified. Blend quickly with a spatula just
until sundry. Do not overmix.

Pour batter into prepared pan. Bake at 425 F. 20 proceedings, or until golden
brown and crisp around edges. (Muffins or cornsticks may only issue 15
transactions). Cut into squares and serve at erstwhile, 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 swither.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 25. ISBN 0-88862-788-2. Electronic
initialise by Cathy Harned.