Scalloped Corn Souffle

1 stick butter
1 can corn & liquid
1 can cream style corn
3 eggs, beaten
1 Jiffy corn muffin mix
1 c. sour cream
1 c. grated cheese, Cheddar
1 sm. onion, chopped

Saute butter and onion until transparent. Add corn (don't drain). Add beaten eggs and muffin mix. Mix in sour cream. Spoon into greased 2 quart casserole dish. Sprinkle cheese on top. Bake 1 hour at 325 degrees.