2 onions, chopped
6 tbsp. butter
2 eggs
2 tbsp. milk
2 (17 oz.) cream-style corn
1 (1 lb.) pkg. corn meal muffin mix
1 c. sour cream
8 oz. shredded cheese

Preheat oven to 425 degrees. Butter 13 x 9 inch baking dish. Saute onion in butter; set aside. In medium bowl, mix eggs and milk. Add corn and muffin mix. Mix well. Spread corn bread batter into prepared baking dish.

Spoon sauteed onion over top. Spread sour cream over onion. Sprinkle on cheese. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting into squares.