3 med. onions quartered and thinly sliced
1 stick butter
1 pkg. Jiffy corn muffin mix
1 (8 3/4 oz.) can cream style corn
1 (8 oz.) carton sour cream
1 c. grated cheddar cheese or more if desired

Cook onions in hot butter until onions are soft but not brown. Remove onions from butter with slotted spoon. Set aside.

Prepare muffin mix as directed on package substituting corn for milk. Turn hot butter into batter, spreading evenly to edges of pan. Spoon onions on top; cover onions with sour cream and sprinkle with cheese.

Bake in 9 x 9 x 2 lightly greased pan for 35 to 40 minutes at 425 degrees. Cut into squares and serve.