1/2 c. butter, melted
3 lg. eggs
1 (17 oz.) can cream style corn
1 (16 oz.) can whole kernel corn, undrained
1 (8 oz.) container chip dip
1/8 tsp. ground black pepper
1 (8 1/2 oz.) box corn muffin mix

Preheat oven to 325 degrees. Lightly brush a shallow 2 1/2 quart casserole with butter. In large bowl, beat eggs with a wooden spoon until foamy. Add cream style and whole kernel corn, remaining butter, onion dip and pepper. Beat until blended. Stir in muffin mix. Pour into prepared dish. Bake 30-40 minutes or until a pick inserted in center comes out clean. Makes 12 servings.