Sun-Dried Tomato & Olives Cornbread

+ 1 1/4 cups corn flour
+ 1/2 cup whole wheat flour
+ 1 1/2 tsp baking powder
+ 1/4 tsp sea salt
+ 1 tsp dried oregano
+ 1/2 tsp dried basil
+ 1/2 tsp dried thyme
+ 1 egg
+ 1 tbsp olive oil
+ 1/2 cup Greek yogurt
+ 2 tbsp honey
+ 1/4 cup whole milk
+ 8-10 black olives, thinly sliced
+ 3 sun-dried tomatoes, thinly sliced (homemade recipe here)

Preheat oven to 350ºF / 180ºC and lightly grease a square roasting pan.

In a medium bowl, whisk together corn flour, wheat flour, baking powder, salt, oregano, basil, and thyme.

Crack the egg into another bowl, add olive oil, yogurt, honey, and milk and whisk well. Stir the flour mixture into the egg mixture until incorporated, then add olives, tomatoes, and mix well.

Pour the dough into the pan and place it in the oven. Bake for about 20 minutes, or until the top is golden and the center is set.

Remove from oven, let cool for 10 minutes, then cut into pieces. Enjoy!