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Cornbread Casserole II

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Recipe Ingredients

2 large onions, chopped
6 tablespoons butter or margarine
2 eggs
2 tablespoons milk
2 (17 ounce) cans cream-style corn
1 (16 ounce) package corn muffin mix or 2 package Jiffy mix
1 cup sour cream
2 cups shredded sharp Cheddar cheese

Cooking Procedures

Preheat oven to 425 degrees F. Grease a 9 x 13-inch baking dish.

In a medium skillet saut� the onions in the butter until golden; set aside.

In a medium bowl mix eggs and milk until blended. Add corn and muffin mix; mix well. Spread cornbread batter into baking dish. Spoon saut�ed onions over top. Drop spoonsful of sour cream on the onions and spread around. Sprinkle cheese over all. Bake 35 minutes or until puffed and golden. Let stand 10 minutes before cutting. 
 
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Excerpt from the wayback cook-book collection:

re are two classes of nutrients which concern us mostly. (i) The plastic materials, so called because they build up and The chemistry repair the organs of the human body, and renew of food. the life-giving blood. (2) The heat and breath producing materials the fuel by which the human machine is kept going. Of the former the chief element is nitrogen, LETTER II which is furnished by the albumen in animal substances, by the gluten in cereals, and legumin in vegetables ; by casein in milk,

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