Ingredients:

  • 4 cups (approx. 20 oz) frozen sweet corn, thawed and patted dry
  • 1 can (14.75 oz) cream-style corn
  • 1 cup plain full-fat Greek yogurt
  • 8 oz cream cheese, softened to room temperature
  • 2 large eggs, beaten
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup fine ground cornmeal
  • 2 cups sharp white cheddar cheese, freshly shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch ceramic or glass baking dish.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Whisk in the beaten eggs, melted butter, and Greek yogurt until fully emulsified and velvety.
  3. Stir in the cornmeal, garlic powder, smoked paprika, sea salt, and black pepper until no dry clumps remain.
  4. Fold in the thawed frozen sweet corn, the can of cream-style corn, and 1.5 cups of the shredded sharp white cheddar.
  5. Pour the mixture into the prepared baking dish and smooth the top. Bake for 35 minutes.
  6. Remove the dish briefly to sprinkle the remaining 0.5 cup of sharp white cheddar over the top. Return to the oven for an additional 10 minutes until the cheese is mahogany-colored and the center is set.