Heat oven to 350°. Line a 9 x 5 x 3-inch loaf pan with nonstick foil. Set aside. In a medium bowl, whisk cornmeal, flour, flaxseed meal, baking powder and salt. In a large bowl, whisk oil, yogurt and eggs. Add other ingredients as directed below.
Mix dry ingredients into wet ingredients. Fold in any extras. Transfer batter to prepared pan and bake as directed. Cool completely on a wire rack.
Soak 1/2 cup chopped sun-dried tomatoes in 1 cup boiling water for 3 minutes. Drain, reserving 1/3 cup of the soaking liquid. Add 1/3 cup grated Parmesan, 1/4 cup cornmeal, 2 tbsp flaxseed meal, 1 1/2 tbsp sugar, 1 1/2 tsp baking powder, 1/2 tsp crushed fennel seeds and 1/4 tsp salt to dry ingredients. Whisk 1/4 cup oil, 1/4 cup sour cream, 1 large egg and the 1/3 cup soaking liquid into wet ingredients. Fold softened tomatoes and 1/3 cup chopped basil into mixed batter. Transfer to prepared pan and bake at 350° for 50 minutes.
