LCBO Food & Drink Early Summer 2022

65 to 70 minutes. Transfer to a wire cooling rack. Cool 15 minutes. If necessary, loosen sides with a butter knife, then carefully turn loaf out onto rack. Remove and discard parchment paper. Loaf will keep at room temperature, covered tightly in plastic wrap, for up to 4 days.

longer to bake than plain cornbread, about 50 to 55 minutes in total.

PEACHES & CREAM CORNBREAD

BASIC CORNBREAD This buttery, not-too-sweet loaf is less crumbly than traditional skillet cornbread, which makes it easier to slice. It’s delicious toasted and smeared with salted butter and honey. Or try it instead of an English muffin in Eggs Benedict. Baking spray 1 1/4 cups (310 mL) yellow cornmeal 1 1/4 cups (310 mL) all-purpose flour, sifted 1/4 cup (60 mL) granulated sugar 2 tsp (10 mL) baking powder, sifted 1/2 tsp (2 mL) baking soda, sifted 1 tsp (5 mL) fine sea salt 2 large eggs, at room temperature 1/2 cup (125 mL) unsalted butter, melted, slightly cooled 1 1/2 cups (375 mL) buttermilk, shaken 1. Preheat oven to 350°F (177°C). Spray a 5 x 9-inch (12 x 23-cm) metal loaf pan with baking spray. Line bottom with parchment paper. Place pan on a baking sheet. 2. In a large mixing bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs and butter, then slowly whisk in buttermilk until combined. Add wet to dry and mix with spatula until just combined—batter will still be a little lumpy. Transfer batter to prepared pan and level out top with spatula. 3. Bake on baking sheet on middle rack until a wooden skewer inserted in centre comes out clean, 45 to 50 minutes. Transfer to a wire cooling rack. Cool 15 minutes. If necessary, loosen sides with a butter knife then carefully turn loaf out onto rack. Remove and discard parchment paper. Loaf will keep at room temperature, covered tightly in plastic wrap, for up to 2 days.

In the dry mix, substitute white cornmeal for the yellow. When the cornbread batter is about half mixed, sprinkle in 1 cup (250 mL) fresh or thawed frozen corn niblets. Mix until corn is evenly distributed and batter is just combined. This will take approximately 5 minutes longer to bake than plain cornbread, about 50 to 55 minutes in total. When the cornbread batter is about half mixed, sprinkle in 1/2 cup (125 mL) finely chopped drained piquillo or roasted red peppers and 1 1/2 cups (375 mL) coarsely grated sharp cheddar cheese (preferably orange). Mix until peppers and cheese are evenly distributed and batter is just combined. This will take approximately 10 minutes longer to bake than plain cornbread, about 55 to 60 minutes in total. PIMENTO CHEESE CORNBREAD

BASIC YOGURT BREAD Rich, moist and subtly tangy, this loaf is a French spin on sour cream cake. It’s remarkably easy and provides a blank slate for endless flavour variations. Adapted from Simple Cake by Odette Williams (Ten Speed Press, 2019). Baking spray 2 cups (500 mL) all-purpose flour, sifted 1 tbsp (15 mL) baking powder, sifted 1/2 tsp (2 mL) fine sea salt 2 large eggs, at room temperature 1 cup (250 mL) granulated sugar 1 cup (250 mL) full-fat Greek yogurt 3/4 cup (175 mL) canola oil 1/4 cup (60 mL) whole milk 2 tsp (10 mL) pure vanilla extract 1. Preheat oven to 350°F (177°C). Spray a 5 x 9-inch (12 x 23-cm) metal loaf pan with baking spray. Line bottom with parchment paper. Place pan on a baking sheet. 2. In a large mixing bowl, whisk flour, baking powder and salt. In another bowl, whisk eggs, sugar, yogurt, oil, milk and vanilla until combined. Gradually add wet to dry, stirring with a silicone spatula until combined. Change to a whisk and whisk until smooth. Transfer batter to prepared pan and level out top with spatula. 3. Bake on baking sheet on middle rack until a wooden skewer inserted in centre comes out clean, 55 to 60 minutes. Transfer to a wire cooling rack. Cool 15 minutes. If necessary, loosen sides with a butter knife, then carefully turn loaf out onto rack. Remove and discard parchment paper. Cake will keep at room temperature, covered tightly in plastic wrap, for up to 3 days.

Serves 8 to 10

DOUBLE CHOCOLATE BANANA BREAD

Make the banana bread batter and fold in 1 cup (250 mL) dark chocolate chips. Transfer 1 1/4 cups (310 mL) batter to another bowl. Sift 3 tbsp (45 mL) cocoa powder overtop, add 1 tbsp (15 mL) water and stir until combined. Pour half the regular batter into the prepared pan and spread evenly. Dollop the chocolate batter by the spoonful evenly over top. Add remaining batter and level out top. The loaf will take approximately 5 minutes longer to bake than plain banana bread, about 70 to 75 minutes in total. SEEDED BANANA BREAD In a mixing bowl, combine 1/4 cup (60mL) each sunflower and hulled pumpkin seeds (pepitas), and 2 tbsp (30mL) each sesame and flax seeds. Mix until evenly distributed. Remove 1 tbsp (15 mL) of the mixture and set aside. Place the remaining seed mixture in a large frying pan over medium heat. Cook, stirring often, until lightly browned, 5 to 7 minutes. Transfer to baking dish and cool completely. Make the banana bread batter, but substitute 1 cup (250mL) whole wheat flour for 1 cup (250mL) of the all-purpose flour, and add 1/2 tsp (2 mL) cinnamon, 1/4 tsp (1 mL) ground nutmeg and 1/8 tsp (0.5 mL) ground cloves to the dry mix. Fold the toasted seed mixture into the finished batter until evenly distributed. When the batter is in the pan, sprinkle the reserved seed mixture overtop. This loaf will take approximately 10 minutes longer to bake than plain banana bread, about 75 to 80minutes in total.

BACON AND CHIVE CORNBREAD

Finely chop 6 strips of bacon and place in a medium nonstick frying pan over medium-high heat. Cook, stirring occasionally, until brown and crisp, about 10 minutes. Remove bacon with a slotted spoon and drain on paper towel. (Save rendered fat in the fridge or freezer for another use.) When the cornbread batter is about half mixed, sprinkle in bacon and 1/2 cup (125 mL) finely sliced chives. Mix until bacon and chives are evenly distributed and batter is just combined. This will take approximately 5 minutes

Serves 8 to 10

Serves 8 to 10

FOOD & DRINK EARLY SUMMER 2022 165