1 lg. onion, sliced
1/4 c. butter
1 1/2 c. corn muffin mix (1 box Jiffy)
1 egg, beaten
1/2 c. milk
1 c. creamed corn
2 drops Tabasco sauce
1/4 tsp. dill weed
1/4 tsp. salt
1 c. sour cream
1 c. grated sharp cheddar

Peel, slice and saute onion slowly in butter. Combine corn muffin mix with egg, milk, corn and Tabasco. Spread in bottom of 8 inch square pan. To sauteed onion add sour cream, dill, salt, and 1/2 cup cheese. Spread mixture over batter. Sprinkle remaining 1/2 cup cheese over top. Bake at 425 degrees for 25 to 30 minutes. Enjoy!