1/2 c. butter
1/2 green pepper, chopped
1 sm. onion, minced
1 sm. pkg. Jiffy corn muffin mix
1 can whole kernel corn, undrained
1 can cream style corn
3 eggs, well beaten
1 c. sour cream
1 c. Cheddar cheese, grated

Saute butter, green pepper and onion. In a 2 1/2 quart casserole, combine corn muffin mix, both corns and eggs. Mix in the sauteed mixture. Blend together the sour cream and Cheddar cheese. Drop by spoonfuls on top of corn bake. Bake at 350 degrees for 1 to 1 1/2 hours.