Cornmeal Cheddar Onion Bread - that's almost a meal

I have a lot to live up to, in the bread-making department. When I first started making bread, it was my mother's brown bread that I made. Dense with whole wheat and added wheat germ and bran, dark with molasses, enriched with eggs and baked in six-loaf batches, her bread was a hearty, filling loaf that rounded out a bowl of soup or stew into a dinner quite handily. The recipe, for which - alas!