1 sm. onion
1/2 sm. green pepper or green chilies; optional
1/2 c. butter
1 can cream style corn
1 can whole kernel corn
1 (8 oz.) box corn muffin mix (Jiffy)
3 eggs
1 c. sour cream
1 c. grated cheese (or more)

Preheat oven to 350 degrees. Saute onion and green pepper in butter. Mix both cans of corn, muffin mix, and eggs. Add the sauteed mixture and pour into a 2 quart casserole dish. Mix sour cream and grated cheese. Spoon on top of corn. Bake 45 minutes.

OPTIONAL: Cook for 30 minutes, then spread on sour cream with spatula, then sprinkle on grated cheese and cook for 15 more minutes.