onion cheddar cornbread

10-12

6 tablespoon butter 2 large onions, finely chopped 2 eggs 2 Tbsp buttermilk 1 can cream style corn 16 oz corn muffin mix 1 cup sour cream 2 cups shredded cheddar cheese

Preheat oven to 425 F Grease 9" x 13" pan. Saute onion in butter 'til golden. Set aside. Combine eggs and buttermilk. Mix 'til smooth. Stir in corn and muffin mix, lending well. Turn into baking dish and spoon onion over batter. Spread sour cream over onion and top with cheese. Bake 30 minutes. Let stand 10 minutes before cutting.