1 pkg. corn muffin mix (8 1/2 oz.)
1 can (2 c.) cream style corn
1 can (2 c.) whole kernel corn, drained
1 pt. sour cream
1 stick (1/2 c.) melted butter
2 eggs
1/2 c. chopped onion
1/4 c. chopped red pimento
1/4 c. chopped green pepper
2 tbsp. sugar
Salt and pepper to taste

Beat eggs. Add sugar, salt and pepper. Add sour cream, melted butter and corn muffin mix. Stir in corn, onion, green pepper and pimento. Mix well. Place in 9 x 13 inch greased baking dish. Bake at 350 degrees for 30 minutes. Leftover casserole can be cut into individual squares and frozen.