Enjoy this recipe from Hometown Favorites.
Submitted by: Angela Bettencourt
from Mukilteo, WA
2 onions, chopped
6 T. butter
2 eggs
2 T. milk
16-oz. pkg. corn muffin mix
2 14-3/4 oz. cans cream-style corn
1/2 pt. sour cream
2 c. Cheddar cheese, shredded
Sauté onions in butter; set aside. Mix together eggs and milk;
add muffin mix and corn; blend well. Spread mixture into a greased
13"x9" baking dish. Top with onions, evenly spread on sour cream
and sprinkle with cheese. Bake at 425 degrees for 35 minutes or
until puffed and golden. Let sit 10 minutes before serving. Makes
6 to 8 servings.