Saute' 1/2 cup butter with 2 diced Vidalia onions until carmelized.
Mix until blended the Jeffy cornbread mix, milk, egg, sour cream, cheddar cheese, salt, and caramelized onions.
Fill muffin tins or 2 small cast iron skillets 3/4 full with mixture.
Bake at 425 degrees for 15 minutes or until golden brown. Cool 2 to 3 minutes in the pan before inverting on a wire rack to cool. Serve warm or room temperature.