1 sweet Spanish onion
1/4 c. butter
1 1/2 c. Jiffy corn muffin mix
1 egg, beaten
1/3 c. milk
1 can cream style corn
1 can Mexicorn, well drained
2 drops Tabasco sauce
1/4 tsp. salt
1 c. grated sharp cheddar cheese
1 c. sour cream

Peel onion, slice and saute slowly in butter. Combine muffin mix, egg, milk, corn, Mexicorn, Tabasco sauce in bowl. Place in buttered pan. Add sour cream, salt and 1/2 cup cheese to cooled sauteed onion. Spread carefully over batter. Bake at 425 degrees for 25-30 minutes. Top with remaining cheese while hot.