1/2 c. butter, melted
3 lg. eggs
1 (17 oz.) can cream corn
1 (16 oz.) can whole corn, undrained
1 box corn muffin mix
Black pepper
1 (8 oz.) container onion dip

Heat oven to 325 degrees. Grease bottom of 9x13 inch pan with some of melted butter.

In large bowl, beat eggs until foamy. Add the canned corn, remaining butter, onion dip and pepper. Stir in corn muffin mix. Pour into greased pan, bake 30 to 40 minutes.