Cornbread Casserole II

You’ll Need:

2 large onions, chopped
6 tablespoons butter or margarine
2 eggs
2 tablespoons milk
2 (17 ounce) cans cream-style corn
1 (16 ounce) package corn muffin mix or 2 package Jiffy mix
1 cup sour cream
2 cups shredded sharp Cheddar cheese

Procedures : Preheat oven to 425 degrees F. Grease a 9 x 13-inch baking dish.

In a medium skillet saut the onions in the butter until golden; set aside.

In a medium bowl mix eggs and milk until blended. Add corn and muffin mix; mix well. Spread cornbread batter into baking dish. Spoon sauted onions over top. Drop spoonsful of sour cream on the onions and spread around. Sprinkle cheese over all. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting

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