1 lg. onion, sliced thin
1/2 stick butter
1 box Jiffy cornbread mix
1 egg
1/3 c. milk
1 c. cream style corn
1 c. sour cream
3/4 c. shredded Cheddar cheese

Saute onion and butter; set aside. Mix together Jiffy mix, egg, and milk. Stir in creamed corn. Pour into greased 9 inch casserole. Mix sour cream with the onions. Add the shredded cheese. Spread sour cream and onion mixture over batter. Bake at 350 degrees about 30 minutes until brown. This recipe is good with a dish of soup beans on the side.