1/2 c. butter
1 can cream-style corn
1 can whole kernel corn
2 eggs, well beaten
1 pkg. corn muffin mix
1 pkg. shredded Cheddar cheese
1/2 c. chopped green pepper (optional)
1/4 c. chopped onion (optional)

Combine corn, eggs and corn muffin mix. Mix well. Add 1 cup cheese. Spread corn mixture in greased 2-quart casserole. Sprinkle with remaining cheese.

Bake at 350°F for 55 to 65 minutes or until firm.