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.