2 lg. onions, chopped
6 tbsp. butter
2 eggs, slightly beaten
2 tbsp., milk
2 cans (17 oz. each) cream style corn
2 pkgs. (8.25 oz. each) cornmeal muffin mix
1 c. dairy sour cream
2 c. Cheddar cheese, shredded

Cook onions in butter until tender in skillet over medium flame. Combine eggs and milk in medium bowl; add corn and muffin mix, mixing well. Pour mixture into greased 13 x 9 inch baking dish. Layer with cooked onions, sour cream and cheese. Preheat gas oven to 425 degrees. Bake 35 minutes, or until puffed and golden. Let stand 10 minutes. Cut into squares. May be refrigerated or frozen and reheated. Makes 16 servings.