3 eggs, slightly beaten
1/4 c. butter, melted
1 sm. onion, chopped
1 green pepper, chopped
1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn
1 (8 1/2 oz.) pkg. cornbread mix
Pimientos & parsley for garnish

Combine first 7 ingredients. Stir well. Spoon into 6 well greased custard or muffin cups. Place on baking sheet and bake at 350 degrees for 40 to 45 minutes or until set. May also be baked in shallow 2 quart casserole at 350 degrees for 1 hour or until set. Serve out of casserole on table. For custard cups or muffin, loosen edges with spatula, invert onto plate and garnish. This is delicious.