Melt half of butter in frying pan; add peppers and onion and cook until the onion is translucent.
Combine the eggs, canned corn, milk, remaining butter and sour cream in a large bowl, then add the cornbread mix and mix well.
When the peppers and onions are ready, add everything into the large mixing bowl.
Add the cheese and mix to combine it all. Pour mixture into a casserole dish of at least 1 1/2 quarts (that has been well greased) and bake uncovered at 350 degrees for 30 minutes or until the top is golden brown and looks like cornbread.
Remove from oven and let it rest for 5-10 minutes before serving.