Preheat oven to 180°C and line an 8x4 inch loaf tin with oil and baking paper.
In a large bowl stir the flour, almond flour, cornmeal, baking powder, salt, pepper and thyme until it had all combined evenly. Add the nuts and corn, stir together.
In another bowl whisk the eggs, oils, milk, marmalade and yogurt until its thick and almost ribbon consistency. You could use an electric beater as well.
Add the wet mixture into the dry mixture and using a rubber spatula fold the ingredients together half way through.
Add the cheeses and continue folding until combined and no flour pockets are visible.
Pour into prepared loaf tin and you can top it with some more nuts/seeds and bake for 37-40 mins until risen, tooth pick inserted should come out clean.
Remove from the loaf tin and leave to cool for a couple of hours before slicing and eating.