Carefully slice your onions into rings, making sure to leave them intact.
Melt 4 tablespoons butter in a large cast-iron skillet over medium heat and arrange 5-7 large onion ring sections in the center and around the edge of the pan. This will be the top of your “cake.” Fill in empty section with smaller pieces of onion.
Sauté onions for 5-8 minutes, or until softened.
While onions cook, beat eggs into corn muffin mix in a large bowl, then stir in cottage cheese, 3/4 cup melted butter and sugar.
Once fully incorporated, fold in cheddar cheese, corn, bacon and green onions.
Pour (thick) batter over the sautéed onions in the skillet, then transfer skillet to oven and bake for 30-35 minutes, or until cornbread is golden brown and toothpick inserted in center comes out clean.