1 cup (250 ml) unbleached all-purpose flour

1 cup (250 ml) fine cornmeal

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

1/2 teaspoon (2.5 ml) salt

1/4 teaspoon (1 ml) Cayenne pepper, or to taste

1/4 cup (60 ml) canola oil

2 tablespoons (30 ml) brown sugar

1 egg

1 cup (250 ml) buttermilk

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Butter and line a 20 x 10-cm (8 x 4-inch) loaf pan with parchment paper, letting the paper hang over two sides.

In a bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cayenne pepper. Set aside.

In another bowl, combine the oil, sugar, and egg with a whisk until smooth. Add the dry ingredients alternately with the buttermilk until the batter is smooth. Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 5 minutes. Unmould and cool on wire rack.

Slice and serve with the Barbecue Shredded Beef.

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