Ingredients:
1 (15 ounce) cans cream-style corn
1/2 cup butter
1 (8 1/2 ounce) packages dry corn muffin mix
1 (8 ounce) packages prepared onion dip
3 eggs, beaten
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon ground black pepper
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Butter a 2 quart casserole.
In a mixing bowl, combine corn, butter, corn muffin mix, French onion dip, eggs, salt, celery, salt and pepper.
Transfer the mixture to the prepared casserole dish.
Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 60 minutes.
Servings: 9
Time preparation: 5 min.
Time total: 65 min.