1/2 c. butter
3/4 c. chopped green pepper
1/3 c. chopped onion
17 oz. can cream style corn
17 oz. undrained whole kernel can corn
3 well beaten eggs
8 1/2 oz. box corn muffin mix
1 c. shredded cheese (cheddar or Jack)

Preheat oven to 350 degrees. In saucepan melt butter; add green pepper and onion, saute. In large bowl, combine cream corn, whole kernel corn, eggs and muffin mix; mix well. Add green peppers and onion, mix well. Sprinkle with cheese. Pour into greased 2 quart casserole pan. bake for 55 to 65 minutes or until firm.