1/4 c. butter
1 1/2 c. chopped onions, Vidalia sweet
1 c. sour cream
Dash salt
1 c. (4 oz.) shredded, sharp Cheddar cheese, divided
1 egg, beaten
1 pkg. (10-12 oz.) corn muffin mix
1/2 c. milk
1 can (8 1/2 oz.) cream style corn
2 drops bottled red pepper sauce

Preheat oven to 425 degrees. Grease 8 inch square pan, set aside. In medium skillet over medium heat, melt butter. Add onions and saute until tender, about 10 minutes. Cool slightly, then add sour cream, salt and 1/2 cup Cheddar cheese to onions. Set aside.

In medium bowl, combine corn muffin mix, egg, milk, corn and hot pepper sauce, stir until smooth. Spread batter in prepared pan, spoon onion mixture evenly and gently over the batter. Sprinkle on remaining cheese, bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Cut into 9 pieces and serve warm.