Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Grease and line a 20cm (8in) square baking tin.
Combine 200g (7oz) cornmeal, 100g (3½oz) plain flour, 2teaspoon baking powder, 1 tablespoon sugar, and ½ teaspoon salt iin a mixing bowl and mix well.
Add 50g (2oz) grated cheddar, 20g (¾oz) chopped sundried tomatoes and 5 shredded basil leaves and mix into the dry ingredients. Make a well in the centre.
In another bowl or a jug, lightly beat one egg with a fork then add 350ml (12floz) milk, 1 tablespoon olive oil and 1 tablespoon of oil from the jar of sundried tomatoes and beat again.
Pour the milk mixture into the dreied ingredients. Using a spoon, mix the ingredients together until well combined. Do not beat the mixture.
Pour the mixture into the prepared baking tin and bake in the centre of the oven for about 22 – 25 minutes or until a skewer inserted into the cnetre of the bread comes out clean.
Place the baking tin on a cooling rack, llow to cool for about 5 minutes before turning out onto the cooling rack. Servecut into 9 squares.