Preheat the oven to 400°F
Whisk the flour, cornmeal, baking powder, sugar, sea salt, onion powder, and garlic powder together in a large bowl.
Mix the lemon juice and the milk together.
Add the milk, flax egg, olive oil, sun dried tomatoes, rosemary, and basil to the dry mixture and stir with a spoon until just combined. Don’t over mix or the bread will be tough.
Lightly grease a 9-inch cast iron skillet or a round 9” pan and evenly spread the batter in the pan.
Place the pan in the center of the oven and bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.