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INGREDIENTS:

1 pkg. (10 oz.) frozen chopped spinach
2 eggs, slightly beaten
1 can (8 3/4 oz.) cream-style corn
1 c. sour cream
1/2 c. butter, melted
1 box (8 1/2 oz.) corn muffin mix

DIRECTIONS:

Thaw spinach overnight in the refrigerator. Drain well. Combine spinach, eggs, corn, sour cream and butter. Mix well. Stir in corn muffin mix. Pour into greased baking pan. Use an 8 inch square pan for thick squares or 7 x 11 inch pan for thin squares.
Bake at 350 degrees for about 35 minutes or until a pick inserted in the center comes out clean. Yield: 10 to 12 servings.

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