Scalloped Corn

1 stick butter

1/2 cup sour cream

2 eggs

1 can 15 1/2 oz whole kernel corn, drain 1/2 liquid

1 can 15 1/2 oz cream style corn

1 box Jiffy corn mix

some chopped onion
Optional:

1 poblano pepper

some chopped pimento

Melt butter in a casserole dish, add sour cream, eggs. Mix. Stir in both cans of corn and muffin mix. Add veggies. Bake 350 for 45 to 60 minutes.