1 tbsp. yellow corn meal
2 c. all-purpose flour
1 c. whole wheat flour
1 env. dry onion soup mix (from 2.5 oz. box)
3 tbsp. sugar
1 can (12 oz.) beer
1 tbsp. butter

Lightly coat a microwave safe loaf pan (8 1/2 x 4 1/2 inch) with vegetable cooking spray. Sprinkle cornmeal over the sides and bottom of the pan. In a bowl, mix the flours, 1/4 cup of the soup mix, the sugar and baking powder.

Add beer and stir with a wooden spoon until blended. Spread batter in prepared pan. Dot the top with butter and sprinkle remaining soup mix over the top.

Place pan in microwave on an inverted saucer. Microwave uncovered on medium 9-12 minutes. Rotate pan twice. Cook until pick inserted in the center comes out clean. Moist spots may remain on the surface. Place pan directly on flat, heat proof surface and let stand 10 minutes. Remove bread from pan.