Instructions: Heat oven to 325 degrees. Lightly brush a shallow 2-1/2 quart casserole dish with part of melted butter. In a large bowl beat eggs with a whisk until foamy. Add both cans of corn, remaining butter, onion dip and pepper. Beat until
blended. Stir in muffin mix until blended. Pour into dish. Bake 30-40 minutes or until tooth pick comes out clean and top is nice and golden brown.

Makes 12 servings.

I also add a little garlic salt, onion salt, and sometimes a dash of tabasco for a little kick. I also like a little more black pepper in mine, but the seasoning can be to taste.

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