- 15 minutes
- 30 minutes
Blend the flour, cornmeal, salt, brown sugar, and baking powder together in a large mixing bowl. Add garlic powder (a little shake or 1 tsp., depending on how much garlic you like) and then add 1 or 2 tbsp. of fresh or dried herbs – you can use dill or oregano and thyme, or basil, or cilantro or rosemary – whatever combination you like.
Mix in the cheese (cheddar or jack or parmesan or your favorite combination) and the oil, then gradually and gently stir in enough beer till you have a moist mixture of dough that is like a “thick pudding” consistency. The bread dough should be moist, but not a "cake batter" consistency – and not as dry as yeast bread or cookie dough.
- Set your oven temperature to 200° and scrape the bread dough from the mixing bowl into a well-buttered glass loaf pan. Set it in the oven and leave it there for 5-10 minutes with the door propped open, till the bread begins to rise and look bubbly. Close the oven door and turn the heat to 350°.
- Meanwhile, in a small saucepan on the stovetop, melt the ½ cup butter. After the bread dough has baked for 15 minutes at 350°, pour the melted butter gently over the top of the bread. After the bread’s baked for another 15 minutes, test it with a toothpick in the center of the loaf. If the toothpick comes out clean, the bread’s done.
Set the loaf pan on a wire rack to cool for 10 minutes, then remove the loaf from the pan and let it cool on the rack for another 5 minutes. You can slice this and serve it plain or with sliced cheese or with butter – or garlic butter – or you can add the herb butter spread below.