1/4 c. butter
2 (17 oz.) cans cream-style corn
1/2 c. finely chopped onion
1 tbsp. sugar
2 eggs, beaten
1 tsp. salt
1 tsp. pepper
1/2 c. water
1 (6 oz.) pkg. Mexican cornbread mix

Melt the butter in a 9 x 13-inch baking dish. Combine the corn, onion, sugar, eggs, salt, pepper, water and cornbread mix in a bowl; mix well. Spoon into the prepared baking dish.

Bake at 325°F for 1 hour. May serve as a main dish by adding 1 pound browned ground beef before baking.

Yields 10 servings.