- 3 eggs
- 1 (8 ounce) package French onion dip
- 1/4 cup butter or margarine, softened
- 1 (8.5 ounce) package corn bread/muffin mix
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
- In a mixing bowl, beat eggs, dip, butter, corn bread mix, salt and pepper until combined. Stir in the corn. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until edges are lightly browned and pull away from sides of dishes.