1 (10 ounce) package corn muffin mix
1/2 cup white sugar
1 tablespoon butter, melted
2 cups finely chopped onion
Place muffin mix in microwave, or microwave at 1500 degrees for 1 minute.
Heat butter in microwave oven rack to 375 degrees F (190 degrees C).
Melt muffin mix and sugar in medium bowl. Stir in butter or margarine. Pour into medium microwave bowl. Microwave at 3 to 4 minutes. Put a sheet of waxed paper on top of ingredients. Do not overheat.
Microwave at 8 to 10 minutes, stirring occasionally to allow smooth butter-mixture mixture to flow out. Pour mixture into ungreased-coated plastic bag and microwave at least 10 minutes to melt butter.
In a small bowl, mix together corn muffin mix, sugar, butter and onion. Drop muffin mixture at edges and spoon into shallow Crust Square or aluminum foil baking dish.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until golden brown. Cool on broiler rack. Chill in refrigerator. Slice between sheets of waxed paper to allow clean dappling.