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CREAMY CORN BREAD 
1/4 c. butter
1 1/2 c. chopped onion
1 c. sour cream
1/4 tsp. salt
1 c. grated cheese
1 (10-12 oz.) pkg. corn bread or muffin mix
1 egg
1/2 c. milk
1 (8 oz.) cream style corn, canned
Tabasco to taste (optional)

Melt butter in skillet. Add onions and saute until tender. Cool slightly. Add sour cream, salt and 1/2 cheese. Set aside. Combine last 5 ingredients, stirring until smooth. Spread in a greased 9x9 (I used 9x13) pan. Spoon onion mixture on top of batter. Sprinkle on remaining cheese. Bake at 425 degrees for 30-35 minutes. Serve immediately. Serves 6-8.
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