Preheat the oven to 350°F. Lightly grease an 8 x 8-inch baking dish.

Melt the butter in a heavy-bottomed saucepan over medium heat.

Add the bell peppers and onion. Cook until softened and the onion is translucent.

Stir in the black pepper, then remove from the heat and set aside.

In a large bowl, beat the eggs.

Add the corn muffin mix, cream-style corn, and drained whole kernel corn. Whisk until evenly combined.

Add the cooked vegetables and melted butter and mix until combined.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 1 hour 30 minutes, or until golden brown and a knife inserted into the center comes out clean.

Allow the corn pie to cool before slicing and serving.