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1
Grease a 9x13 pan.
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2
Preheat the oven to 375.
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3
Prepare the corn bread batter according to the directions on the box EXCEPT use a stick of melted butter instead of oil.
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4
To melt the butter, heat it on 20% or 30% power for a couple of minutes.
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5
You dont want to overcook the butter, just melt until it is smooth and creamy.
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6
Dump the batter in the bottom of the pan and spread it around.
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7
It doesnt need to be smooth on the top.
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8
Lay the peppers on top of the batter.
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9
Sprinkle about half of the cheese on top of the peppers.
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10
Beat the remaining eggs (should be 8) and pour over top of the cheese, trying to distribute as evenly as possible.
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11
If you need another egg or two, go ahead and beat and dump again.
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12
Pour the entire bottle of sauce over top of the egg, again trying to distribute evenly.
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13
Finally, top the casserole with the remaining cheese.
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14
Bake for 45-50 minutes.
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15
You should check on it about 15 minutes before you expect it to be done to make sure the top isnt overcooking.
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16
If the cheese on top has browned too much and you are afraid it will overcook, lay a piece of aluminum foil lightly over top as a barrier.
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17
Using a glass pan allows you to check to make sure all of the corn break has thoroughly cooked.
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18
It should be a golden brown.
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19
Make sure all of the egg from the middle layer has been cooked.
