1 can whole corn
1 can creamed corn
2 eggs, beaten
1 pkg. Jiffy corn muffin mix
1 lg. onion, chopped
1 tbsp. chopped green pepper
1 stick (1/4 lb.) butter
1 pt. sour cream
1 c. shredded Cheddar cheese

Saute onion and pepper in butter; set aside. Fold corn (with liquid) into beaten eggs; mix. Add dry Jiffy mix and mix well. Pour into 9x13 inch greased baking dish. Sprinkle onion and pepper on top.

Spread the sour cream on top with shredded cheese; sprinkle with paprika for additional color (if desired). Bake at 375 degrees for 40 minutes. If top gets too brown, cover while it finishes baking.