Cheesy Onion Cornbread
1 large Spanish onion
2 tablespoons butter or margarine
1 1/2 cup cornbread mix
1 (8 ounce) can cream-style corn
1/3 cup milk
1 egg, beaten
1 cup (4 ounces) shredded sharp Cheddar cheese
3 ounces finely diced pepperoni (optional)
1 cup sour cream
1/4 teaspoon salt
Slice onion into thin rings.
Melt butter in small skillet. Add onion. Saute over medium heat about
10 minutes or until transparent. Set aside to cool.
Heat oven to 425 degrees F.