1/2 c. butter, melted
3 lg. eggs
1 can cream-style corn
1 can whole kernel corn, undrained
1 (8 oz.) container onion dip
1 1/2 c. sour cream
1 (8 1/2 oz.) box corn muffin mix

Beat eggs; add melted butter. Add all other ingredients; blend well. Bake in 2 1/2-quart casserole at 325 degrees for 45 minutes.