Cornbread Casserole

2 large onions
6 Tbsp. butter
2 Tbsp. milk
8 oz shredded 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 13x9-inch pan. Cover with
onions, sour cream and cheese. Bake at 425 degrees for 35 minutes. Let
stand for 10 minutes before serving.


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