Ingredients
3 large eggs1 carton (8 ounces) French onion dip1/4 cup butter, softened1 package (8-1/2 ounces) cornbread/muffin mix1/2 teaspoon salt1/2 teaspoon pepper1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn
Preparation
In a large bowl, beat the eggs, dip, butter, cornbread mix, salt and pepper until combined. Stir in the corn.
Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.
