2 lg. onions, sliced thin
1/2 c. (1 stick) butter
1 (8 oz.) container dairy sour cream
1/2 tsp. dried dill weed
1/4 tsp. salt
8 oz. Cheddar cheese, grated (1 c.)
1 (15 oz.) can creamed corn, undrained
1/2 c. milk
1 (8 1/2 oz.) pkg. corn muffin mix (Jiffy mix)
1 egg, slightly beaten
4 drops hot red pepper sauce, or to taste

Saute onions in butter. Stir in sour cream, dill weed, salt and half the Cheddar cheese.

In a separate bowl, combine corn, milk, dry muffin mix, egg and hot pepper sauce.

Put corn mixture in buttered 10 inch ovenproof skillet or 9x13 inch baking dish. Spread onion mixture over top. Top with remaining Cheddar cheese. Bake in a preheated 425 degree oven 30 to 40 minutes.