1 onion, chopped
1/2 green pepper, chopped
1/2 cup butter
1 can whole kernel corn, drained
1 can cream style corn, not drained
4 eggs
1 box Jiffy corn muffin mix
8 oz. carton sour cream or sour cream/onion dip
1 cup grated Cheddar cheese (optional)

Sauteé onion and green pepper in butter. Mix slightly beaten eggs, corn muffin mix, sour cream, both cans of corn and add the sauteed onion and green pepper.

Place entire mixture in a greased 2 1/2 quart casserole. Top with the grated cheese.

Bake in a preheated 350°F oven for 45 minutes.

Note: If you are on a diet, use 1/4 cup butter instead of 1/2 cup. The green pepper is optional. Frozen sweet baby corn may be used instead of the canned whole kernel corn for better flavor.