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

Heat oven to 325 degrees. Lightly brush shallow 2 1/2 quart casserole with some of the butter. In large bowl, beat eggs with wooden spoon until peaked. Add all ingredients except muffin mix. Blend well. Stir in muffin mix until blended. Pour into prepared dish. Bake 28 to 30 minutes or until pick inserted in center comes out clean.

For microwave, cover dish with plastic wrap. Microwave HIGH 13 to 15 minutes, rotating 3 times. Let stand 5 to 7 minutes until no wet spots remain and pick inserted in center comes out clean.