3 med. onions, quartered & thinly sliced
1/4 c. butter
1 pkg. corn muffin mix
1 (8 3/4 oz.) can cream style corn
1/2 c. dairy sour cream
3/4 c. shredded Cheddar cheese

Saute onion in hot butter in 9 x 9 x 2 inch baking pan until onions are soft, but not brown, stirring occasionally. Remove onions and set them aside.

Prepare the muffin mix as directed on the package, substituting the corn for milk. Turn batter into pan and spread evenly to edges. Spoon onions over batter. Cover with sour cream and sprinkle with cheese. Bake at 425 degrees for 30-35 minutes. Cut into squares. Makes 9 servings.