Cornbread Casserole - cooking recipe

Ingredients

1 (17 oz.) can corn, drained
1 (17 oz.) can creamed corn
1/2 c. onion
1/4 c. butter
2 beaten eggs
1 box Jiffy corn muffin mix (reserve 1/4 c.)
1 c. sour cream
1 c. grated Cheddar cheese
salt and pepper to taste

Preparation

Combine all except reserved muffin mix.
Turn into buttered casserole.
Sprinkle with reserved muffin mix.
Bake at 350\u00b0
for 45 minutes.