2 lg. onions, chopped
6 tbsp. butter
2 eggs
2 tbsp. milk
2 (17 oz.) cans creamed corn
1 (1 lb.) pkg. cornmeal muffin mix
1/2 pt. sour cream (1 c.)
2 c. shredded sharp Cheddar cheese

In medium skillet, saute onion in butter; set aside. Mix eggs and milk. Add muffin mix and corn; mix well. Spread batter into buttered 13 x 9 inch pan. Spoon sauteed onion over top. Spread sour cream over onion. Sprinkle with cheese. Bake 35 minutes at 425 degrees. Let stand 10 minutes before cutting into squares. Makes 16 servings.