1 (10 oz.) frozen chopped broccoli or 1 (10 oz.) frozen chopped spinach
2 eggs
1 (9 oz.) can cream style corn
1 c. sour cream or cottage cheese
1/2 c. melted butter
1 (8 1/2 oz.) box Jiffy corn muffin mix

Thaw vegetable in refrigerator overnight. Drain well. Combine vegetable, eggs, corn, sour cream and butter. Mix well. Then stir in the muffin mix. Pour into greased 8 inch square pan for thick squares or 7 x 11 inch pan for thinner pieces. Bake at 350 degrees for 35 minutes or until toothpick comes out clean.