1 (17 oz.) can cream style corn
1 (17 oz.) whole kernel corn, undrained
1/2 c. water
2 eggs, beaten
1 sm. box Jiffy cornmeal muffin mix
1/2 tsp. sage
1/2 tsp. salt
Dash of pepper
1 (8 oz.) carton French onion dip
1 stick butter, melted

Mix all ingredients except muffin mix; stir until well blended. Add muffin mix; blend well. Turn into a large, lightly greased casserole dish and bake at 350 degrees for 50 minutes or until lightly browned.