Onion Corn Bread

In medium skillet, saute onion in butter until tender. Cool slightly. Add sour cream, salt and half the shredded cheese; set aside. Combine muffin mix, egg, milk, corn and Tabasco; stir until smooth. Spread into greased 8-inch pan. Spoon onion mixture evenly and gently over batter. Sprinkle on remaining cheese. Bake at 425 for 30-35 minutes, or until toothpick comes out clean. Serve warm. MRS H.L. MCCARLEY (WANNIE) HELENA, AR From the book <High Cotton Cookin>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.