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10 minutes
35 minutes
45 minutes
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 eggs, beaten
- 1 (8 ounce) can cream-style corn
- 1 cup low-fat sour cream
- 0.25 cup margarine, melted
- 1 (8.5 ounce) package corn muffin mix
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking dish.
- Combine spinach, eggs, corn, sour cream, and margarine in a large bowl until fully mixed. Add dry cornbread mix and blend well. Transfer mixture into the prepared pan and spread evenly.
- Bake in the preheated oven for about 35 minutes, or until golden brown and firm on top.
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