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Cornbread~Cheddar Casserole

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Ingredients: Dennis, my husband's, favorite. He's a cornbread lover.
2 lrg onions chopped
6 Tbsp (2/3 stick) butter/margarine
2 eggs
2 Tbsp milk
2 cans (17oz ea) cream style corn
1 pkg (1 lb) cornmeal muffin mix
    *Don't use regular cornmeal: big, big difference!
1/2 pt regular or low-fat sour cream
2 cups Lucerne shredded mild cheddar cheese
Directions:
  1. Preheat oven to 425 degrees.
  2. In medium skillet, saute onions in butter until golden;
         set aside.
  3. In medium bowl, mix egg and milk.
  4. Add canned corn and muffin mix; mix well.
  5. Spread into greased or sprayed 9x13" baking dish.
  6. Spoon sauteed onions over top.
  7. Spread sour cream over onions.
  8. Sprinkle with cheese.
  9. Bake 35 min until puffed golden.
  10. Let stand 10 min; cut into squares.
  11. You can refrigerate overnight and reheat.
  12. Note: A perfect side dish for chicken, chili, pork, roasts, ribs, or all alone.
  13. Serve Chocolate Chai for a special after dinner drink.
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        @2001 lmw