2 boxes Jiffy cornbread mix
1 med. onion
1 can whole kernel corn, drained
1 can creamed style corn
1 stick butter
1 bell pepper
1 lb. American or cheddar cheese
1/2 pt. sour cream

Mix cornbread according to directions on box; set aside. Saute onions and chopped bell pepper in butter. Add to cornbread, also add both cans of corn. Stir well then pour it in a square cake pan. Dollop sour cream on top of the mixture, being careful not to swirl it in. Top with shredded cheese and bake at 350 degrees for about 45 minutes or until done.