• Heat over to 350F.  Slice peppers in half from stem to bottom and remove stem. Also remove seeds and membranes, and set aside.

• Melt butter in skillet. Add onion, corn and sausage, breaking the sausage apart with a spoon or spatula, and cook until the sausage is no longer pink.  Add crumbled corn bread and a little water if mixture seems too dry.

• Divide filling among peppers evenly and top with shredded cheese. Bake peppers at 350F, covered, for about 30 minutes or until cheese is melted and peppers are tender.

* If pepper jack cheese is unavailable, use shredded mozzarella and add hot peppers to taste.