Melt butter over medium heat. Add onion and peppers and sauté for until softened, about 3-4 minutes.
Add milk and bring to a boil.
Add cornmeal, a little at a time and stir after each addition.
Stir in creamed corn and whole corn kernels. If using frozen defrost, and if using canned corn, drain before adding to the pot.
Add salt and black pepper and stir to combine.
Add 1 beaten egg a little at a time while stirring vigorously.
Add cheese and mix in.
Place in a greased baking dish and bake in an oven preheated to 350 degrees for 30-35 minutes.
Cool before serving.