12 tablespoons olive oil
2 large onions, finely chopped
1/2 cup chopped celery
1/2 teaspoon salt
1 egg
3/4 cup white sugar
1 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups cornmeal
Combine the olive oil, onion, celery, salt, egg and sugar. Mix together.
Heat the olive oil in a large skillet over medium-high heat. Fry onions and celery in the oil until golden brown. Remove from pan, and set aside. Heat the white sugar to boiling in a small bowl. Stir in the flour and cook until a deep yellow color emerges.
Pour the mixture into four greased 9x5-inch baking dishes. Cover with foil, and refrigerate overnight.
While the bread is baking, mix together the cornmeal, cornmeal mixture, and salt, turning once until the bread is golden. Pat mixture into the baking dish.
Remove foil in the pan, and pour the olive oil mixture over the bread. Sprinkle with the reserved flour. Place the foil in the pan, and grease the pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until the top is golden brown.