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

Preheat oven to 425 degrees and butter a 13"x9" baking dish. Saute onion in butter until golden and set aside. Mix eggs and milk in a bowl until blended. Add muffin mix and canned corn and mix well. Spread this batter into the prepared baking dish and spoon sauteed onion over the top. Spread the sour cream over the onion and sprinkle with cheese. Bake 35 minutes or until golden and puffed. Let it stand about 10 minutes before cutting into squares. If refrigerated or frozen, reheat and serve hot. Great with Mexican food!