Cornbread Casserole

 

 

2 large onions

6 Tbsp. butter

2 Tbsp. milk

8 oz  shredded mild cheddar cheese

1 cup sour cream

2 eggs

1 cornbread mix (17 oz) or 2 small boxes  cornbread mix

2 cans cream-style corn

Saute onion in butter until golden.   Combine eggs and milk.   Stir in cornbread mix and corn. Spread in greased 13 x 9 inch pan. Cover with onions, sour cream and cheese.   Bake at 425 degrees for 35 minutes.  Let stand for 10 minutes before serving.