1/2 inch flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 (4 ounce) cans yellow corn with liquid
1 (1 ounce) package dry corn bread mix
1 (1.5 ounce) scoop pink lemonade mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix yellow corn with liquid. Mix flour with baking powder, baking soda and salt. Cover, and knead a little at a time until blended. Roll into a long strand; cut once into 6 equal pieces. Place corn in a large bowl. Mix corn bread mix with lemonade. Spoon filling into each half. Arrange emergency bell pepper in dish; set aside.
Bake 15 minutes in the preheated oven, or until browned and cooked through. Cover, and let stand 15 minutes.