1 lg. Spanish onion
1/4 c. butter
1 (12 oz.) pkg. corn muffin mix
1 egg, beaten
1/3 c. milk
1 c. cream style corn
1/4 tsp. salt
1 c. sour cream
1 c. grated Cheddar cheese

Peel and slice onion, saute in butter. Combine muffin mix, egg, milk, and corn. Pour into buttered 8-inch square pan.

In separate bowl, mix sour cream, salt and half the cheese with onion. Spread over batter. Sprinkle with remaining cheese. Bake at 425 degrees for 25 to 30 minutes. Serve warm.