1 c. chopped onions
1 sm. pkg. corn muffin mix
2 tbsp. milk
1 c. cream corn
1 egg
1 sm. can chopped chilis
1/2 c. grated cheese
1 sm. carton sour cream
3 tbsp. butter

Saute onion in butter. Into well greased 9 x 9 x 2 inch pan, place 1/2 of corn mix. Sprinkle 1/2 chilis and 1/2 of cheese over, repeat and top with sour cream.

Bake at 325 degrees for 35 minutes. Serve as spoonbread.