Ingredients

• 1 (15 ounce) can cream-style corn
• 1/2 cup butter
• 1 (8.5 ounce) package dry corn muffin mix
• 1 (8 ounce) package prepared French onion dip
• 3 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon celery salt
• 1 teaspoon ground black pepper

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole.
2. 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.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 60 minutes.