Vidalia Onion Snacking Bread

In a large bowl whisk together the flour, sugar, Parmesan, oregano, thyme, basil, and garlic powder and stir in the beer and onion puree, stirring until the batter is combined well. Dust a well-greased 9 X 2" round cake pan with the cornmeal, distributing the excess evenly across the bottom, turn the batter into the pan, smoothing the top, and bake the bread in the middle of a preheated 325 degree oven for 1 to 1-1/2 hours, or until it is golden and a tester comes out clean. Brush the bread with the softened butter, let it cool in the pan on a rack for 10 minutes, and turn it out onto the rack to cool completely. Serve the bread cut into thin wedges with the honey butter. Source: Gourmet Magazine MM by Cathy Svitek Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997