12 yellow corn muffins
1/2 cup butter, melted
1 (16 ounce) can whole kernel corn
1/2 cup chopped onion
3 tablespoons lemon juice
1/2 egg
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream the butter and brown sugar together. Mix in the milk and corn muffins. Stir in egg, stirring, until mixture is smooth. Combine the lemon juice and corn muffins, whisk them together.
Roll the mixture flat and place in a 9x13 inch baking dish. Arrange red pepper over muffins and spread top with egg mixture.
Bake in preheated oven for 5 minutes, or until golden brown. Cool on baking sheet for 10 minutes, before removing muffins.