4 c. chopped onions
1/4 c. melted butter
1 c. sour cream
1 c. shredded cheddar cheese
1 1/2 c. self-rising enriched cornmeal
2 tbsp. sugar
1/4 tsp. dillweed
2 eggs
1 c. cream style corn
1/4 c. milk
1/4 c. oil
Dash hot pepper sauce

Saute onion in butter until tender (not brown). Remove from heat. Add sour cream and 1/2 cup cheese, set aside. Mix cornmeal, sugar and dill.

In a small bowl beat eggs and add corn meal, oil and pepper sauce. Add all at once to corn meal mixture. Stir just until blended.

Pour into a greased 9 inch square pan. Spoon onion mixture on top of corn meal batter. Sprinkle other half of cheese on top. Bake at 400 degrees about 30 minutes or until firm.