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Preheat the oven and skillet: Place a 10” cast iron skillet on the middle rack of an oven and preheat the oven to 400.
Make the batter: In a large bowl, whisk together all-purpose flour, medium grind cornmeal, sugar, furikake seasoning, baking powder, baking soda, and kosher salt. In a separate medium bowl, whisk eggs, whole milk yogurt, and milk. Melt unsalted butter, and whisk into the egg mixture. Add the wet ingredients to the dry ones and stir gently until combined. Stir in corn kernels.
Fill the skillet and bake: Remove the preheated skillet from the oven. Add butter and swirl to coat the edges. Sprinkle furikake around the edges and bottom of the skillet. Scrape in the batter and even it out. Dollop ricotta into the batter, sprinkle with furikake, and season with flaky sea salt. Bake until set in the center and golden on top, 40-50 minutes. Let cool before serving.