Corn Bake

1 can whole kernel corn
Milk (varies – see directions below)
1/4 tsp dry minced onion
2 tbsp butter (melted)
1/2 cup jiffy corn muffin mix

Preheat oven to 375.  Butter a casserole dish.

Drain the juice from the canned corn into a measuring cup, and add enough milk to make 2/3 cup.  Combine all ingredients, including the milk mix liquid.  Dump into buttered casserole dish, and bake 18-20 minutes.