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

Heat oven to 325 degrees. Lightly brush a shallow 2 1/2 quart casserole with some of the butter.

In a large bowl, beat eggs with a wooden spoon until foamy. Add both cans of corn and the remaining butter, the onion dip and pepper. Beat until blended. Stir in muffin mix until blended. Pour into dish and bake 28-30 minutes or until a pick inserted into center comes out clean.