Ingredients:

  • 8 oz Neufchâtel cheese, room temperature
  • 1/2 cup plain non-fat Greek yogurt
  • 2 large eggs
  • 2 tbsp unsalted butter, melted
  • 15 oz whole kernel sweet corn, canned or frozen (drained)
  • 14.75 oz cream-style corn
  • 8.5 oz Jiffy cornbread mix
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with olive oil spray. In a large bowl, beat the room-temperature Neufchâtel cheese using a whisk or electric hand mixer until completely smooth and free of lumps.
  2. Incorporate the liquid base by whisking the Greek yogurt, melted butter, and eggs into the cream cheese. Continue mixing until the custard is uniform and no white streaks of cream cheese remain.
  3. Gently fold in the drained sweet corn, cream-style corn, dry cornbread mix, smoked paprika, and sea salt. Stir with a silicone spatula until just combined. Pour the batter into the prepared dish and bake for 45–50 minutes until the edges are golden-brown and the center is set.