Yogurt Cake with Cheese

UPDATE: I was not actually super pleased with this one, although it was ok, so I tried again with much better success.

Ok, I know it doesn't make sense, but this is a savoury cake! What do I call it if it isn't sweet? I'm still basing it off the same cake recipe, so I'm going to keep calling it a cake.
I used sharp cheddar cheese, and I just used as much as I had, which was more than a cup, but not two.

Yogurt Cake with Cheese:

3/4 cup plain yogurt
1 tbsp sugar
3 large eggs
1 1/4 cups all purpose flour
1/4 cup cornmeal
2 tsps baking powder
seasonings to taste (onion and garlic powders, salt, chili, curry, pepper, whatever you like)
1/4 cup vegetable oil
cheese to taste (1-2 cups maybe), grated

Preheat oven to 350ºF. Butter whatever sort of pan or tin you want to use (like a 9-inch round cake pan which I've never used). In a large bowl, whisk together yogurt and sugar, then whisk in eggs. Add flour, cornmeal, baking powder and seasonings, mixing just until fully incorporated. Add the oil and mix thoroughly. Set aside some of the cheese for sprinkling on top, and add the rest. Then pour into pan. Sprinkle with cheese. Bake at 350ºF for 30-35 minutes or until lightly golden and toothpick comes out clean. (For mini muffin tins I find 10 minutes does the trick, for regular muffins 20 minutes and for jumbo muffins or mini loaves about 25 minutes, while a whole loaf pan requires more like... 50? I'm not sure, I just keep giving it another five or ten minutes until its done.)

When I did this one I used a full half cup of corn meal, and that was a bit much. I've reduced it in the recipe here.
Next time: Add some more tasty things, like ham and chives, perhaps. Try a different cheese, like smoked cheddar, or put parmesan on top.