1 lg. Spanish onion, peeled & sliced
1/4 c. butter
1 c. sour cream
1/4 tsp. salt
1/4 tsp. dill
1 c. grated sharp Cheddar
1 pkg. (12 oz.) corn muffin mix
1 egg, beaten
1/3 c. milk
1 c. cream style corn
2 drops hot sauce

Preheat oven to 425 degrees. In a medium skillet, saute onions in butter. Remove from heat. Add sour cream, salt, dill and 1/2 cup cheese. Mix until blended and set aside.

In a large bowl combine muffin mix, egg, milk, corn and hot sauce. Mix until well blended. Spoon into a greased 8 inch baking pan. Spread onion mixture over batter. Sprinkle with remaining cheese. Bake 25-30 minutes or until done.