Chile Corn Bread

1 cup yellow cornmeal
1/2 teaspoon salt (optional)
3 teaspoons baking powder
1 cup low-fat yogurt
3 tablespoons polyunsaturated oil
2 eggs, beaten
1/4 pound low-fat Mozzarella, diced into 1/4-inch cubes
3 cups whole kernel frozen corn, uncooked, but thawed
1 (4 ounce) can green chiles, finely chopped or
    1/4 cup chopped onion, or a combination desired

Mix together cornmeal, salt and baking powder. Add yogurt, oil and eggs. Mix well. Add cheese, corn and chiles. Mix well. Spoon batter into a lightly greased 2 1/2-quart soufflé dish or a 9-inch square baking dish. Bake in preheated 350 degree F oven about 1 hour or until golden brown and wooden pick in center comes out clean.