Vidalia Onion Snacking Bread

3 cups self-rising flour
3 tbsp sugar
1/2 cup freshly grated parmesan
1 tsp (scant) dried oregano; crumbled
1 tsp (scant) dried thyme; crumbled
1/2 tsp dried basil; crumbled
1/4 tsp garlic powder; or to taste
1 can (12 oz) beer; at room temperature
1 1/4 cups pureed Vidalia onions; (about 2 onions)
3 tbsp cornmeal
2 tbsp unsalted butter; softened
honey butter as an; accompaniment, if desired

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 9x2-inch round cake pan with the cornmeal, distributing the excess evenly across the bottom, turn the batter into the pan, smoothing the top.

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 honey butter.

Source: Gourmet Magazine