![](https://cdn.statically.io/img/www.allrecipes.com/thmb/BLA-PHDwVux4TIb1Jf68-Dpo1TY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/813814-092bf30402854747842d5ca7ee2f9604.jpg)
Ingredients
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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2 eggs, beaten
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1 (8 ounce) can cream-style corn
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1 cup low-fat sour cream
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¼ cup margarine, melted
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1 (8.5 ounce) package corn muffin mix
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
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In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
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Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.
Nutrition Facts (per serving)
226 | Calories |
12g | Fat |
25g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 226 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 4g | 19% |
Cholesterol 53mg | 18% |
Sodium 605mg | 26% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 1g | 5% |
Total Sugars 4g | |
Protein 6g | 12% |
Vitamin C 3mg | 3% |
Calcium 138mg | 11% |
Iron 2mg | 9% |
Potassium 195mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.