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

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.