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2 c. coarsely chopped sweet
Spanish onions
1 Tbsp. butter or margarine
8 1/2 oz. can cream-style
7 oz. can whole kernel corn
1 c. sour cream
1 c. grated Cheddar cheese
10 oz. pkg. precooked sausage

Saute onions in butter until soft, about 8 minutes. Set
aside. Mix corn muffin mix with egg and undrained cream-style
and whole kernel corn. Pour into well-buttered 9-inch round
pan or 9 x 9-inch square pan. Cover with sauteed onions, then
the sour cream and top with the Cheddar. Bake at 425 degrees for 25
to 30 minutes. Cut in wedges or squares. Yield: 6 servings.
Note: Pre-cooked sausages may be served on the side or
layered over sour cream before topping with cheese.

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