1 (15 oz.) can whole kernel corn, undrained
1 (15 oz.) can cream style corn
1 stick butter
3 eggs
1 pkg. Jiffy corn bread mix
1/2 c. bell pepper, chopped
1 sm. onion, chopped
1 (8 oz.) carton sour cream
1 c. shredded Cheddar cheese

Saute onion and pepper in butter. In large casserole dish, mix corn, eggs and corn bread mix. Pour onion mix, over corn mixture and stir well. Dab sour cream on top and then top with cheese. Bake at 350 degrees for 55 minutes. Serves: 8 to 10.