Cheesy Rotel Corn Casserole - cooking recipe

Ingredients

4 ounces butter
1/2 cup yellow onion, chopped fine
3 cups corn (fresh or frozen)
2 eggs
1 cup sour cream
2 teaspoons cumin
1/2 cup cornmeal
9 ounces monterey jack cheese, grated
1 (14 ounce) can Rotel tomatoes & chilies, hot variety (drained)
salt

Preparation

Saute' onion in 1 T of the butter.
Melt remaining butter, and mix with all other ingredients. Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.