Corn

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

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