2 large Vidalia or sweet onions, thinly sliced
1/2 c. butter
1 c. (8 oz.) sour cream
1/2 c. milk
1/2 tsp. dill weed
1/4 tsp. salt
2 c. (8 oz.) shredded Cheddar cheese, divided
1 egg, lightly beaten
1 (14 3/4 oz.) can cream-style corn
1 (8 1/2 oz.) pkg. corn bread/muffin mix
4 drops hot pepper sauce

In a large skillet, sauté onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended. Stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.

In a bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13 x 9 x 2-inch baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.

Bake, uncovered, at 350°F for 45 to 50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting.

Yield: 12 to 15 minutes.