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 ready to use onion dip
1/8 tsp. ground 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 large wooden spoon until foamy. Add cream style and whole kernel corn, the remaining melted butter, the onion dip, and pepper. Beat until blended. Stir in muffin mix until blended. Pour into prepared dish. Bake 28-30 minutes or until a pick inserted in center comes out clean. Makes 12 servings.