1 Tablespoon margarine
1 large onion — sliced
1 cup sour cream
1/4 teaspoon salt
1/2 tablespoon parsley — finely chopped
1/2 cup Cheddar cheese — shredded
1 1/2 cups corn muffin mix (Jiffy) — 8 1/2 oz. box
1 egg — well-beaten
1/3 cup milk
16 ounces creamed corn — canned
2 drops hot sauce
1 cup Cheddar cheese — shredded
Melt the margarine in a skillet and saute the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and add to the onion mixture and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes