1lb.corn kernels,canned (or frozen and thawed in microwave), drained (use organic to avoid GMO)
Preheat oven to 350 degrees F. Brush a small, 1-quart casserole dish with 1 teaspoon olive oil.
In a medium bowl, whisk together the eggs, yogurt, olive oil, salt, pepper, garlic powder, onion powder, paprika and cayenne.
Whisk in the cornmeal, then stir in the cheddar and corn.
Transfer the mixture to the prepared baking dish. Bake, uncovered, for 45 minutes, or until the top appears set, edges are browned and slightly pulling away from the baking dish, and a knife inserted in center comes out clean.
Allow the corn casserole to cool in the baking dish for 10 minutes. Invert onto a large platter and from the platter to a cutting board. Allow to rest 10 more minutes before slicing and serving.