3 c. onion, chopped coarsely
1/4 c. butter, melted
1 c. sour cream
8 oz. Cheddar cheese, shredded
1 1/2 c. self-rising cornmeal
1 tbsp. sugar
1/4 tsp. dill weed
2 eggs, beaten
1 (17 oz.) can cream style corn
1/4 c. milk
1/4 c. oil
Dash of hot pepper sauce
2 c. browned ground beef, drained (1 lb.)

Saute onion in butter until tender. Remove from heat; add sour cream, 1/2 cup cheese and set aside. Stir together meal, sugar, and dill weed.

In small bowl, combine eggs, corn, milk, oil and pepper sauce and add to cornmeal mixture, stirring just to blend. Pour batter into greased 9x13 inch oblong pan. Spoon beef on top of cornmeal mixture. Then spoon on onion mixture. Sprinkle remaining cheese on top. Bake 30 minutes uncovered at 400 degrees. Serves 6 to 8.