1 box Jiffy cornbread mix
2 eggs
3/4 stick butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can whole kernel "Mexicorn", drained
1 can cream style corn
6 dashes black pepper

Melt butter. Empty mix in bowl and add melted butter. Beat eggs in separated bowl and add. Add chopped onion and bell pepper. Then add corn. Stir to combine. Pour into greased 9 x 13 inch casserole dish and bake uncovered at 375 degrees for 30 minutes. Should be lightly browned on top. Serves 10.