Almond flour, Mediterranean cornbread

Decided to make a Mediterranean Diet cornbread with almond flour.
Subbed the butter normally used in cornbread with Greek yogurt used olive oil. And almond milk.
Mediterranean Feta and Olive Cornbread
Used this as an idea changed it up with almond flour and did not add honey.
Ingredients:
1 cup yellow cornmeal
1/2 cup all-purpose or whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp smoked paprika (optional)
2 tbsp honey
2 large eggs
1 cup plain Greek yogurt
1/2 cup milk (or almond milk)
1/4 cup extra virgin olive oil
6 oz (1½ cups) grated or diced Halloumi or Feta cheese
Optional: 1/2 cup sliced black olives or chopped spinach
Instructions:
Preheat oven to 350°F (175°C). Grease a 9-inch square pan or cast-iron skillet with olive oil.
Whisk together the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and paprika) in a large bowl.
In a separate bowl, whisk together the wet ingredients (eggs, yogurt, milk, honey, olive oil).
Combine the wet and dry ingredients, mixing until just combined.
Fold in the cheese (and optional olives/spinach).
Pour into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.