Spinach Corn Soufflé
1 8-1/2 oz package corn muffin mix
4 eggs
1 10-1/2 oz can cream of mushroom soup
1 14-oz can cream-style corn
1 cup mozzarella, shredded
1 10-oz package frozen chopped spinach, thawed
salt and pepper
Place muffin mix in large mixing bowl. Add the rest of the ingredients. Mix well.
Grease a large baking dish. Pour the soufflé mixture into baking dish. Bake at 300º for one hour, until golden brown on top.
Remove from oven and let it sit for 30 minutes before serving.
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