1/4 c. butter
1 1/2 c. chopped sweet onions
1 c. sour cream
1/4 tsp. salt
1 c. shredded Cheddar cheese, divided
1 pkg. corn muffin mix
1 egg, beaten
1 (8 1/2 oz.) can cream corn
Milk (as called for on muffin mix)

Preheat oven to 425 degrees. Grease 8 inch square pan. In medium skillet, over medium heat, melt butter, add onions and saute until tender, about 10 minutes; cool slightly, add sour cream, salt and 1/2 cup shredded cheese to onions. Set aside. Combine corn muffin mix, egg, milk, creamed corn and stir until smooth. Spread batter in pan. Spoon onion mixture evenly and gently atop batter. Sprinkle on remaining cheese. Bake 30-35 minutes or until toothpick inserted in middle comes out clean.