Lightly oil a 1 kg (2 lb) loaf tin with spray oil and line the base with nonstick baking paper.
Sift the flour and baking powder into a bowl and stir in the cornmeal and salt. Make a well in the centre. Mix the eggs, yogurt and oil together in a separate bowl. Add to the well and gradually beat into the flour mixture to make a smooth batter. Stir in the sweetcorn and chilli.
Pour the mixture into the prepared tin. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–40 minutes. Leave to cool in the tin for 5 minutes, then turn out and leave to cool completely on a wire rack.