Cornbread Casserole

1 large onion, chopped
1/2 cup butter
2 tablespoons milk
2 large eggs
2 (8.5 ounce) boxes Jiffy corn muffin mix
2 (14.75 ounce) cans cream-style corn
1 (4 ounce) can diced green chiles, drained
Chopped pimentos to taste, optional
1 cup (8 ounce carton) sour cream
1 1/2 cups shredded sharp Cheddar cheese

Heat oven to 425 degrees F. Grease a 9 x 13-inch baking pan; set aside.

Cook onion and butter in a saucepan set over medium-high heat until onion is browned; set aside.

In a separate bowl, mix together milk, eggs, corn muffin mixes, creamed corn, chiles and pimentos. Spread mixture into baking pan.

Top with sauteed onions. Swirl sour cream through mixture in pan. Sprinkle with cheese. Bake 35 minutes. Let sit 10 minutes before cutting.

Serves 8 to 12 as a side dish.

Keeps well refrigerated.