1 stick butter or margarine
1/2 green pepper chopped
1/2 onion chopped
1 can whole kernel corn drained
1 can creamed corn
1 box Jiffy corn muffin mix
1 cup sour cream
1 cup grated cheddar cheese
Saute green pepper & onion in butter. Mix together with both cans corn, muffin mix and eggs. Spray 9"x13" pan with Pam. Pour mixture into pan.
Mix sour cream and grated cheddar and pour on top of cornbread mix.
Bake at 350 for 30-40 mins.
That's all there is to it--can be prepared a day ahead and baked prior to serving.