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9 servings
Ingredients:
1 (15 ounce) can cream-style corn1/2 cup butter1 (8.5 ounce) package dry corn muffin mix1 (8 ounce) package prepared French onion dip3 eggs, beaten1 teaspoon salt1 teaspoon celery salt1 teaspoon ground black pepper
Instructions:
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.
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