10 oz. pkg. frozen chopped spinach
2 eggs, slightly beaten
1 sm. can (8 3/4 oz.) cream style corn
1 c. sour cream
1/2 c. butter, melted
1/4 tsp. salt
1 Jiffy cornbread mix
1/2 c. shredded process cheese (opt.)

Thaw spinach overnight in refrigerator, drain well, put in a strainer and squeeze all juice out. In large mixing bowl, combine beaten eggs, spinach, corn, sour cream, butter and salt. Mix well. Add cornbread mix, stir until thoroughly mixed. Pour mixture into a greased 7"x11" pan or a 9" round cake pan. Bake in preheated 350 degree oven for 30 to 40 minutes or until toothpick comes out clean. Sprinkle top with cheese and bake 2 minutes more or until cheese is melted. Best served warm. Serves 8.