1 (16 oz.) whole kernel corn liquid and all
1 (16 oz.) can creamed corn
2 beaten eggs
1 box of Jiffy corn bread mix
1 sm. onion chopped
1/4 c. green pepper, chopped
1 stick of butter
1/2 tsp. salt
1/2 tsp. pepper
1 pt. of sour cream
2 c. grated cheese

Saute onion and green pepper in butter. Fold corn into beaten eggs. Add muffin mix to egg mixture. Add green pepper, onion, melted butter, salt and pepper. Pour into greased 13x9 pan. spread sour cream over the top. Sprinkle the cheese on top. Bake 40 minutes at 375 degrees.