Yields 1 Portions
3 tablespoons Cornmeal
3 cups Self-rising flour
3 tablespoons Sugar
1/2 cup grated Parmesan cheese
1 teaspoon Dried oregano
1 teaspoon dried Thyme
1/2 teaspoon dried Basil
1/4 teaspoon Garlic powder
1 can warm Beer
1 1/4 cup pureed Vidalia onions
2 tablespoons softened Unsalted butter
Level of Difficulty:
1 Hour 30 Minutes
1 Hour 45 Minutes
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Dust a well-greased 9" X 2" round cake pan with the cornmeal, distributing the excess evenly across the bottom.
In a large bowl whisk together the flour, sugar, parmesan cheese, oregano, thyme, basil, and garlic powder. Stir in the beer and Vidalia onion puree, stirring until the batter is combined well.
Put the batter into the pan, smoothing the top, and bake the bread in the middle of a preheated 325°F degree oven for 1 to 1-1/2 hours, or until it is golden and a toothpick inserted into the the center 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.
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