1 lg. Spanish onion
1/2 c. butter
1 box Jiffy corn bread mix
1 egg
1/3 c. milk
1 c. cream style corn
1/2 tsp. hot sauce
1 c. sour cream
1/4 tsp. salt
1/4 tsp. dill weed
1 c. grated sharp cheese

Saute onions in butter until lightly brown. Combine corn bread mix, egg, milk, corn, hot sauce, place in greased baking pan. Mix. sour cream, dill weed, salt, 1/2 cup cheese and onion, spread over batter add remaining cheese. Bake at 425 degrees for 30 to 45 minutes.