6 tbsp. butter
2 lg. onions, chopped
2 eggs
2 tbsp. buttermilk
2 (17 oz.) cans cream corn
2 sm. pkgs. corn muffin mix (Jiffy)
1 c. sour cream
2 c. shredded Cheddar cheese

Preheat oven to 425 degrees. Grease 13 x 9 x 2 inch pan. Heat butter in skillet over medium heat. Saute' onions until golden, set aside. Combine eggs and buttermilk in large bowl and mix until smooth. Stir in corn and muffin mixes, blending well. Turn into baking dish and spoon onions evenly over batter. Spread sour cream over onions and top with cheese. Bake until golden, about 30 minutes. Cool 10 minutes before cutting. Can be halved.