Ingredients
Scale
- 2 cups whole kernel corn (fresh, frozen, or canned/drained)
- 1 can (14.75 oz) cream-style corn
- 1 medium zucchini, shredded and squeezed dry
- 1 red bell pepper, finely diced
- 1 small yellow onion, minced
- 1 cup plain Greek yogurt (or low-fat sour cream)
- 2 large eggs, lightly beaten
- 1/2 cup cornmeal or boxed corn muffin mix
- 1.5 cups shredded sharp cheddar cheese (divided)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil spray or a small amount of butter. In a large mixing bowl, combine the whole kernel corn, cream-style corn, shredded zucchini, diced bell pepper, and minced onion. Stir them together until the colors are evenly distributed.
- Add the Greek yogurt, beaten eggs, garlic powder, smoked paprika, salt, and pepper to the vegetable mixture. Fold in the cornmeal or muffin mix and 1 cup of the shredded cheddar cheese. Stir everything until well combined. The batter should be thick but pourable. Pour the mixture into your prepared baking dish and smooth the top with a spatula.
- Place the dish in the center rack of the oven and bake for 35 to 40 minutes. At this point, the edges should be starting to set. Remove the dish briefly to sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return it to the oven for another 5 to 10 minutes until the cheese is bubbly and slightly golden, and a toothpick inserted in the center comes out clean. Let it rest for 10 minutes before slicing to allow the casserole to set.
- Cook Time: 1 hour