Mix flour, baking powder, salt and polenta. Stir in chili pepper, green onions and corn until well blended.
Whisk eggs, sour cream and canola oil and mix thoroughly with flour-vegetable mixture. Pour the batter into a square greased baking dish (20 cm x 20 cm). Preheat the oven. Bake for about 20 minutes at 200°C.
The dough should be lightly browned and risen. Let the finished bread, looks like cake from the tray, cool a bit, cut into 12 small squares and enjoy. As a side dish to chili dishes, it also fits quite well.