1/2 c. butter, melted
3 lg. eggs
1 (17 oz.) can cream style corn
1 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. Brush 2 1/2 quart dish with some of the butter. Beat eggs until foamy. Add cream-style corn, remaining butter, onion dip, and pepper. Beat until blended. Stir in muffin mix until blended. Pour into dish. Bake 30 minutes or until a pick inserted in center comes out clean.

In microwave: Cover with vented plastic wrap. Microwave on high, 13 to 15 minutes. Rotate dish 1/2 turn, 3 times, until tested done in center. Let stand, covered, 5 to 7 minutes until no wet spots remain.