1 stick butter
1 can whole kernel corn, drained
1 can cream style corn
1 (8 oz.) sour cream
1 pkg. Martha White jalapeno cornbread mix
1-2 c. grated cheddar cheese
1 onion

Saute one onion in butter. Add corn, sour cream and cornbread mix. Mix together and pour into casserole dish (approximately 9 x 9 x 2 inches). Cook at 325 degrees for 45 minutes. Add grated cheese and cook until melted.