1 c. chopped onion
2 tbsp. butter
1/2 c. sour cream
1 c. grated sharp Cheddar cheese, divided
1 1/2 c. White Lily self-rising cornmeal mix
2 tbsp. sugar
2 eggs
1 (8 1/2 oz.) cream style corn
1/4 c. milk
1/4 c. vegetable oil
1 tbsp. poppy seed

Preheat oven to 350 degrees. Grease 8 x 8 2 inch baking dish. Saute onion in butter 5 minutes or until tender. Remove from heat and stir in sour cream and 1/2 CUP grated cheese. Stir cornmeal mix and sugar together. Combine eggs, corn, milk and oil and add to cornmeal mixture.

Pour into prepared dish. Top evenly with sour cream mixture. Sprinkle remaining cheese and then poppy seed over top. Bake 35 to 40 minutes. Makes 6 to 8 servings.