Scalloped Corn

1 can creamed corn
1 can kernal corn -- drained
2 eggs -- beaten
1/2 cup margarine -- melted
1 cup sour cream
1 package Jiffy cornbread or muffin mix
4 tablespoons onion -- optional

Combine corn in mixing bowl at low speed; add beaten eggs. Combine melted margarine & sour cream; add to above. Add cornbread/muffin mix & blend. Bake in 8x8" or 9x9" pan for 30 minutes at 375° to 400°F.