- 2 tablespoons butter
- 1 onion, minced
- 1 green bell pepper, minced
- 1 (16 ounce) can whole kernel corn
- 1 (16 ounce) can cream-style corn
- 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
- 2 eggs
- 1 cup sour cream
- 3 cups shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Heat butter in a skillet over medium heat; cook and stir onion and green bell pepper in hot butter until soft, 5 to 10 minutes.
- Mix whole kernel corn, cream-style corn, corn muffin mix, and eggs together in a bowl; pour into the prepared baking dish. Spoon sour cream evenly over corn mixture and top with onion mixture and Cheddar cheese.
- Bake in the preheated oven until cheese is browned and middle is mostly set, 30 to 45 minutes.